24
Jul
2010
cooking – my favourite recipes – Red Currant with Chilli & with small Apple Pieces + cinnamon
It’s red currant time here in Austria – we call them “Ribiseln” here – and I tried three new recipes which I like so much that I thought I should share them with you 
The next recipe I would like to share with you is the basic recipe that you need to continue with the other recipes:
Ribiselsaft / red currant juice
Put the red currant into a big pot and boil it up with a little water – filter it with the help of a kitchen machine, a sifter or a “Flotte Lotte” / Profi-Passiergerät
With the red currant juice you can continue with one of the next recipes:
Ribiselgelee mit Chili / red currant jelly with chilli
You need:
1,2 kg red currant juice / Ribiselsaft
3 chillis / Chilischoten
40 ml lemon juice
500 g preserving sugar 3:1 / Gelierzucker 3:1
some alcohol 80% / etwas Alkohol 80%
Remove the seeds of the chillis and cut them very small. Put the red currant juice with the preserving sugar, the lemon juice and the chillis into a big pot. Boil it up slowly and stir from time to time – boil it ‘bubbling’ vor about 5 minutes. Try a little bit of the jelly at a small cold plate – if it doesn’t jelly well enough after cooling down, cook it for some additional minutes… Fill the jelly immediately into preserving jars – using a pipette put some small drops of alcohol on top, inflame it and close the jar.
Ribiselgelee mit Apfelstückchen und Zimt /
red currant with small apple pieces and cinnamon
You need:
1 l red currant juice / Ribiselsaft
300 g small apple pieces / kleine Apfelwürfel
500g preserving sugar 3:1 / Gelierzucker 3:1
10 ml lemon juice / Zitronensaft
some cinnamon / Zimt
some alcohol 80% / etwas Alkohol 80%
Put the red currant juice, the small apple pieces, the preserving sugar, some cinnamon (as much as you like) and the lemon juice into a pot and boil it up slowly – cook it ‘wavy’ for about 8 minutes and test if it jellys well (see the recipe for the red currant with chilli) if not, cook it for some additional minutes. Fill the jelly into preserving jars – using a pipette put some small drops of alcohol on top, inflame it and close the jar – put the jars upside down for about 30 minutes.
fyi: normally I put my preserving jars and their covers into some boiling water with some vinegar before I fill in the jelly or the jam – therefore the third big pot with the glasses…
Here are the jars after my first try of this recipes – left with chilli, in the middle with the small apple pieces and on the right side the “Ribisel auf Preiselbeerart” – now I have about twice as much – I think that should be enough until it’s again red currant time…
