Results 1 to 3 of 3

Thread: Red Currant Jelly

  1. #1
    [email protected] Guest

    Default Red Currant Jelly

    Yesterday, Gerry managed to beat the birds to a pretty good haul of
    red currants from our bushes. We used the Mehu-Maija to juice a bunch
    of them. Got enough juice to make 18-250ml jars of jelly with about a
    liter and a quarter of juice left over. With the rest of the currants
    she made two red currant custard pies.
    No wonder I can't lose any weight.

    Ross.

  2. #2
    Kathi Jones Guest

    Default Re: Red Currant Jelly


    <[email protected]> wrote in message
    news:[email protected]..
    > Yesterday, Gerry managed to beat the birds to a pretty good haul of
    > red currants from our bushes. We used the Mehu-Maija to juice a bunch
    > of them. Got enough juice to make 18-250ml jars of jelly with about a
    > liter and a quarter of juice left over. With the rest of the currants
    > she made two red currant custard pies.
    > No wonder I can't lose any weight.
    >
    > Ross.


    wow ~ that's alot of berries I would think! Those pies sound yummy!

    kathi



  3. #3
    [email protected] Guest

    Default Re: Red Currant Jelly

    On Sat, 11 Jul 2009 17:21:05 -0400, "Kathi Jones" <[email protected]>
    wrote:

    >
    ><[email protected]> wrote in message
    >news:[email protected]. .
    >> Yesterday, Gerry managed to beat the birds to a pretty good haul of
    >> red currants from our bushes. We used the Mehu-Maija to juice a bunch
    >> of them. Got enough juice to make 18-250ml jars of jelly with about a
    >> liter and a quarter of juice left over. With the rest of the currants
    >> she made two red currant custard pies.
    >> No wonder I can't lose any weight.
    >>
    >> Ross.

    >
    >wow ~ that's alot of berries I would think! Those pies sound yummy!
    >
    >kathi
    >


    There are years when we still have jelly left so we don't bother
    picking any currants for jelly, just leave most for the birds.
    But, I always want at least one of the pies so we have to pick a few.
    If you get alt.binaries.food check out Birthday Pie.

    Ross.

    @@@@@ Now You're Cooking! Export Format

    Currant Custard Pie

    1 9 inch pie shell; partially pre-baked
    2 eggs
    1 cup heavy cream
    2/3 cup granulated sugar
    1/2 teaspoon all purpose flour
    1/8 teaspoon cinnamon
    1 cup fresh red currants

    In a mixing bowl, whisk together eggs and cream and set aside.
    Prepare pastry for a nine inch pie shell and fit into pie plate. Prick
    the pastry with a fork, chill until firm then partially blind bake for
    10 minutes in a pre-heated 425F oven. Remove the liner and weights
    from the pastry and brush with the egg/cream mixture. Return the
    pastry shell to the oven and bake an additional 5 minutes, or until
    the dough is no longer translucent.
    Cool on a wire rack. Reduce oven temperature to 325F
    Add sugar, flour and cinnamon to the remaining egg/cream mixture.
    Whisk well then stir in the currants. Pour the mixture into the
    prepared pastry shell and bake in the centre of the 325F oven for 35
    to 40 minutes or until the top is golden brown and a knife inserted
    into the center of the custard comes out clean.
    Cool on a wire rack. Serve warm or at room temperature.

    Yield: 6-8 servings

    ** Exported from Now You're Cooking! v5.84 **

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32