08 February 2012

Flavour of the Week - Red/White Currants

Born of the gooseberry family and predominantly found growing in Northern Italy, France, Netherlands, Germany, and Northern Spain the berry can also be found growing wild throughout the UK and Poland.

Through the early stages of growth the berry is very very tart and lacks any sweetness. However when it reaches full maturity the red currant has an equal sweetness to a Black Berry but it still more tart. A white currant is sweeter than both but just as tart as a red currant.

Often used as a garnish, or addition to salads, I found a simple and delicious sound recipe for white currant wine, which you can see at the bottom of the post.

Flavour: Tangy, tart, sweet, fruity

White Currant Wine

4-5 lbs ripe whitecurrants

2½ lbs granulated sugar

6½ pts water

1 crushed Campden tablet

1 tsp yeast nutrient

1 pkg Burgundy wine yeast

Put the fruit in primary and crush. Add 1 quart water, crushed Campden tablet and yeast nutrient and stir. Meanwhile, add half the sugar to 1 quart water and bring to boil while stirring to dissolve. Add to primary and stir. Cover and allow to cool overnight. Add activated yeast, recover, and stir daily for 5-6 days. Strain through nylon sieve and transfer juice to sanitized secondary and fit airlock. Bring another quart of water to boil and stir in remainder of sugar until dissolved. When cool, add to secondary and refit airlock. After 3 additional days, top up with water, refit airlock and set aside until fermentation stops. Rack, top up and refit airlock. After 60 days, rack again, top up and refit airlock. After additional 60 days, rack into bottles and age 6 months before tasting.

No comments: