Fish & Seafood
Red Currant à la Cranberries
Redcurrants are briefly blanched in a vinegar bath and then simmered in a sugar syrup so that the berries stay whole. The result is a sweet-and-sour preserve that tastes much like cranberries. Serve it with roast or grilled meat, with cheese, or as a side for svíčková. Just turn the jars upside down for a few minutes - no further sterilising is needed.
Total: 2 h
Servings: 8
Method
01.
Bring the water and vinegar to the boil, add the cleaned, stalked redcurrants and blanch them very briefly in the vinegar bath. Then drain the redcurrants and tip them into the sugar bath, which you m…
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