Roode Krenten Conserf Currant Preserves Recipes

ROODE KRENTENBRIJ - RED CURRANT SOUP

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.

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)

Steps:

• In a small bowl combine the mustard and preserves and set aside.
• Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
• Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
• Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
• When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.