By proper freezing, the healthy currants also enjoy in winter
Time is harvest time. Especially popular is now our local fruit, including red and black currants. They have a typical taste – tart-sour – and are eaten so happily, in fruit for cakes, processed to jelly as a bread spread or as an accompaniment to game dishes and cheese. Because of their high vitamin content and minerals, currants are a viral variation for our local fruit varieties.
Freshly harvested or bought, the berries should be plump and shiny. This makes them extremely easy to freeze and also make good use of in autumn and winter time. A shriveled surface, or even dried up, with mold formation, indicate an aged product, which is then no longer suitable for freezing or for consumption at all. Since currants have a very pressure-sensitive surface, they should be carefully transported home.
Instructions for freezing
- The berries must be carefully removed. With a cake fork, they are carefully stripped from the panicles, in the direction of the stem end.
- Afterwards, wash the currants thoroughly under running, cold water. This should be done in a sieve so that the berries are not lying in the water.
- Now it is important that the berries are dried well. This can be done very well with kitchen paper. Put the currants on top and roll carefully with another kitchen paper. Please do not apply pressure to prevent berries bursting!
- Now the actual freezing is done. The currants are laid on a board and once so pre-frozen. This pre-freezing does not produce lumps.
- As soon as the individual berries are frozen, they are transferred into freezer bags or other suitable plastic containers and frozen until use. With uninterrupted cooling, the currents can be stored for up to 12 months in the freezer and can be thawed as required, in portions.
If you follow this guide to the freezing of currants, you can still enjoy the little berries in the third and fourth season!