Red Currant Soup Recipes
ROODE KRENTENBRIJ - RED CURRANT SOUP
According to the cookbook, Michigan Dutch housewives are famous for their beautiful rose-colored fruit soups. If you can't find red currants, other berries or grape juice may be substituted. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Fruit
Time 12h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the barley overnight in one cup of water.
- Wash and stem the currants, add the sugar, water, and stick of cinnamon.
- Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
- Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
- Chill.
Nutrition Facts : Calories 184.5, Fat 0.2, Sodium 50, Carbohydrate 46.5, Fiber 3.9, Sugar 38.9, Protein 1.5
RED CURRANT SOUP
Make and share this Red Currant Soup recipe from Food.com.
Provided by CoffeeMom
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mash the currants through a colander.
- Put the juice in a pan and add two cups water, cinnamon stick, lemon juice and heat.
- Add arrowroot to one tbsp water and blend until smooth. Add to pan.
- Heat until boiling, stirring constantly.
- Serve.
Nutrition Facts : Calories 78.5, Fat 0.2, Sodium 4.8, Carbohydrate 19.4, Fiber 5, Sugar 8.4, Protein 1.6
RED CURRANT SAUCE
Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.
Provided by Peter J
Categories Sauces
Time 30m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in medium saucepan.
- Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
- I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.
Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5
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