I have one red currant bush, but it produces. Boy does it produce. Unfortunately, I can be a bit lazy about doing anything more than freezing my currants--my freezer has at least 12 gallon bags of them!
I know this because I just went and checked. And it was hard to pull myself away from the open freezer. Shamefully, I must admit they're not all from this year. This is the year I'll finally make a huge batch of red currant jelly. I swear.
In the meantime, I'm using them for desserts--they make a delicious pie, their tartness lending themselves especially nicely to a meringue pie.
Red Currant Meringue Pie
Filling Adapted from the Joy of Cooking
4 cups red currants
2/3 cup sugar
3 tablespoons flour
Combine the currants and sugar in a saucepan, and cook over a low fire until they are softened. Add the flour, and stir until the currants boil and the juices thicken. Cool.
Put filling into a pre-baked pie shell
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2 comments:
At least with that many you won't go through the whole jelly-making process and end up with a sad, too-small amount.
You'd think. Of course, it would require that I make the jelly. I find it easier to make a small batch at a time...but thanks for the reminder--I should make some more for Christmas!
(Sorry, I was fiddling around and this post temporarily got published in December--I've since moved it back to July. Whoops!)
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