Christmas is the time for the redcurrants to be ripe. Our three bushes give enough currants to keep us in redcurrant jelly for a long while. It goes well on sliced pork as well as on toast.
The currants are easy to pick and this is often a task that small children enjoy. Between myself and my youngest daughter we picked about 3kg from the three bushes.
These were boiled up, seived to remove the seeds and the resultant juice mixed with sugar to make a jelly. We bottled four jars from this - about 2kg of jelly.
We also picked a load of raspberries. The first batch made six jars of jam.
Faced with a glut of raspberries and enough jam made it was time to consult the google cookbook. The simplest solution was to make raspberry sorbet. A cup of water was added to five cups of berries and then cooked up. The mush was put through a seive to separate out the seeds from the juice and the juice put through some cheesecloth to be sure. Sugar and vanilla essence were added, heated to dissolve the sugar and then frozen. Delicious if a bit intense so either to be eaten in very small quantities or to flavour something blander.
Definitely a way to use up berries. Simple, quick and very tasty. In winter it will be a burst of summer flavour to boost the spirits.
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