Currant season - how can we use currants in the kitchen?

Synopsis:

• Properties of currants

• The use of currants in the kitchen

The passing summer months were the season of white, red and black currants . So now is the best time to use them to make wonderful jams, to enjoy their unique taste in autumn and winter and to provide the body with the necessary doses of vitamins.

Properties of currants

Black Johnaniseberries contain the most valuable nutrients and roughage. They are also the most durable. However, they have their very own taste and smell, which is why we choose them more often in the form of jams and juices. They can also be added to dry dishes, as an additive to cheese and meat. In our climate zone, they are among the healthiest fruits. Only 100 g of these fruits contain whole 180 mg Vitamin C, die fast 300 % cover the daily requirement. Blackcurrant also contains anthocyanins, so it is worth eating it especially when we are struggling with stomach ailments and urinary tract infections. In addition, they are a source of vitamin A, B vitamins, magnesium, calcium, potassium and iron, lutein, iodine, manganese, pectins and tannins. They work:

• Antiphlogistic
• antibacterial,
• Virostatikum.

Red and white currants Although they have less fiber than the black variety, they contain a lot of pectin, which makes them excellent jams and jellies. Their taste is refreshing, they can be eaten raw, but also used to bake cakes, added to ice cream and other desserts. Both black, white and red currants can be successfully frozen. Then they keep most of their values. Red currant:

• support the work of the immune system,
• bring relief from gastrointestinal complaints,
• have sedative and pain-relieving properties,
• refresh and support the appetite,
• Thanks to the high content of pectins, they support the work of the intestines, cleanse them of toxins,
• low blood pressure due to the high potassium content.

White currants are a source of vitamins A, C, E , they contain a lot of calcium, potassium, iron, zinc and manganese. Their consumption helps to boost the immune system and is part of the prevention of strokes and heart attacks. They also have a diuretic effect.

The use of currants in the kitchen

currant fruits can also be added to fruit salads and even meats and cheeses. Although it is obvious that if we want to enjoy all the benefits that currants offer us, all the valuable components and vitamins, it is best to eat them fresh. However, the season for them is relatively short, so it is worth freezing and processing them, especially since they taste delicious in this form. Black currant jam or currant juice on a frosty winter day will remind us of the flavors of summer. From currants you can prepare:

• Sorbets,
• yeast cake,
• jams,
• Kompotte,
• Juices,
• Read,
• Gelee,
• tinctures.

It is especially appreciated black currant juice, as it works well in cases of weakness and convalescence, as well as in anaemia. It is often used in autumn and winter to prevent colds and to support the treatment of influenza, angina pectoris, inflammation of the upper respiratory tract, arthritis and rheumatism. Black currant juice also has a positive effect on the condition of hair and teeth, supports kidney function and accelerates the process of cleansing the body of toxins.