Taking a break from what looks like a long job. I'm in the midst of removing the stalks from a ginormous mound of white currants. My favourite the red currants are done and dusted, the black currants are still not quite there but the white currants are dripping thick and fast. I have filled a large box this afternoon with probably about one third of the harvest. Last night's search amongst allotment and recipe books did not produce much in the way of inspiration. There were suggestions to combine them with other fruits to make jam as they are high in pectin. However I do not have a surplus of other fruit at the moment to do that. Nigel Slater has hopefully come to the rescue with a recipe for a white currant compote, which he describes as delicious both hot and cold. There are only three ingredients - white currants, water and caster sugar so there should be little room for error. I must admit that I like simple recipes. Are there any other white currant growers out there? If so please tell me what you do with your harvest. Oh well coffee break almost over and time to get back to the job in hand. Something tells me that this is not going to be the most exciting Saturday night.
PS Slight blip - Nigel recommends having a biscuit or two at hand to enhance consumption of compote. We do not have a single one in the house so will have to remedy that sad situation in the morning. I'm thinking ginger snap. Any suggestions?
I just use them interchangeably with red currants except when the red colour is important!
ReplyDeleteThanks for your comment Ms B. To my surprise the cooked concoction was more pinky red than white :)
DeleteI'm sure Celia at purple prodded peas blog as just blogged about white currant frozen yogurt.
ReplyDeleteMmmm - now that sounds good. Will investigate forthwith Su. Many thanks for your suggestion.
DeleteI really must get a white currant bush to add to my soft fruit collection - I would make a jelly with them I think but compote sounds good. - I wonder what colour it would turn out - white I guess.
ReplyDeleteI think that the white currant is a beautiful plant in its own right Elaine. It looked most attractive in flower. Now a jelly is food for thought. Thanks for the suggestion. I think that any such jelly might be a pinkish colour.
DeleteDo they taste like redcurrants? I always make cheesecake with my reds but never tried white. I find picking redcurrants very tricky! Not a job I enjoy but I love the fruit. P.s. love the title of this post!
ReplyDeleteThanks for your comment Anna. I prefer the taste of red currants. The white currants have way too many pips for my liking. Know what you mean about picking them - white currants are just the same.
DeleteThat's the trouble with gluts of fruit - knowing what to do with it all! I think they're supposed to freeze well (if you have room). I'd be tempted to mix them with slices of kiwi to top a meringue pavlova or use instead of redcurrants in a muffin mix. I like Elaine's suggestion of a jelly or you can make a vinaigrette to use over salad! And the buscuit for your compote? Appropriately, I'd look out for some of those Anna's Kitchen ginger or almond snaps! Mmm, feeling hungry now!!! Enjoy your feast! Caro x
ReplyDeleteThanks for all the great suggestions Caro :) I like the idea of almond biscuits.
DeleteA sweet compote with a strong salty cheese. Trust me, it works.
ReplyDeleteOh yes I'm sure that would make a great combination Rob and Nigel suggests something similar. Unfortunately I have to watch my salt intake but perhaps I could have a little nibble.
DeleteDon't they look gorgeous, Anna? I haven't picked mine yet - they are always the last to be picked because they are the least useful of my soft fruit!! Silly, isn't it? I will look at Nigel Slater's recipe but unless he sieves the fruit there are those seeds to contend with.... I forgot to say before that I have made ice cream with mine, using the same recipe as the blackcurrant ice cream I have posted. Biscuit? Thin and almondy I would say...
ReplyDeleteI can perfectly understand why yours are last to be picked Cathy. All those pips are an absolute pain! Another vote for almond biscuits. Not sure what local supermarket has to offer in that department so may have to make my own.
DeleteI have also never had white currants. I'd definitely make cake and muffins, and freeze loads for baking with in the winter. Do they taste the same as redcurrants?
ReplyDeleteI don't think that you are missing out Cathy - too many pips! I prefer red currants.
DeleteI was planning to plant up some white currants this autumn. When I've bought them before I've just used them in fruit pudding or eaten them fresh as they seem sweeter that other currants. You've got quite a lot there. The compote sounds good though.
ReplyDeleteNow all thoughts of crumble had evaporated from my mind WW so there's food for thought. That's only about a third of the crop and weighed in at 550 grams!
DeleteMy favourite currants are the black ones. Ginger snap sounds good, oat bisquits should go equally well with it. I love turning currants into fools and crumbles, oh yummie! Pity, mine are still too small but next year we should be able to pick more.
ReplyDeleteOh an oaty biscuit would be most yummy Annette. One I hadn't considered :)
ReplyDeleteWow, stupendous crop. Don't envy you the stalk pulling though, what a job. Let us know on the compote!
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