Comments on: Red Currants, Two Ways

By: Victoria Nelson

Victoria Nelson — Mon, 23 Jul 2018 01:40:17 +0000

What is the technique to freeze red currants? Maybe not rinse until ready to use?

By: katieatthekitchendoor

katieatthekitchendoor — Tue, 30 May 2017 11:14:32 +0000

That’s a good question! To be honest, it’s been a while since I made this pie, but I don’t remember having a problem with the seeds. The currants I’m growing aren’t noticeably seedy however. Does the variety you’re growing have particularly large seeds?

If you do try the pie let me know how it turns out!

By: ferne

ferne — Mon, 29 May 2017 05:10:16 +0000

My currants are ripening up and the only thing I have ever made with them is jelly. I would like to try something new and your pie looks perfect, but I keep wondering about the seeds. There are so many of them in my currants I am wondering if they get softer after they are baked? Or do you just get used to crunching them?

By: Laura

Laura — Wed, 09 Nov 2016 18:36:07 +0000

Thanks.

By: katieatthekitchendoor

katieatthekitchendoor — Wed, 09 Nov 2016 00:48:22 +0000

I haven’t tried it but I think it would… frozen, thawed currants are pretty similar to fresh ones!

By: Laura

Laura — Tue, 08 Nov 2016 13:50:02 +0000

Will the pie work with frozen cuuants?

By: Eleanor McD

Eleanor McD — Tue, 09 Aug 2016 03:06:36 +0000

Hi Katie: I have a red current bush at the side of my house and already have about 10 cups cleaned and frozen. – Still more to be picked! I have made Red Current/Apricot Jam and also Red Currant/Nectarine Jam as well as clear Jelly. I am anxious to try both of your recipes but will leave the currents whole in the chutney. Thanks for posting this.

By: Fenella Levick

Fenella Levick — Thu, 21 Jul 2016 13:02:08 +0000

I grow Red Currants, Black Currants and Gooseberries on my Blueberry farm in NH. We are picking them all right now. http://www.mondnockberries.com
We would love to see you!
Fenella

By: Catherine

Catherine — Sun, 17 Jul 2016 21:51:31 +0000

Canning might work because of the cider vinegar, but I’m no authority on canning. There isn’t a lot of vinegar. I find this chutney keeps for a long time in the fridge though!
I just made two recipes’ worth with the red currants I picked today. I actually like the pulpy part that’s left in the sieve after squashing to extract the juice. It’s of course loaded with tiny seeds, but if you don’t mind that.. I put a couple of tablespoons of it into the sauce while it was cooking, and since it’s full of pectin, it will probably thicken the chutney. I like it “loose” anyway, but I’ll be interested to see how this sets up.
Sorry your red currants weren’t up to par, Katie. There was a great crop this year at the farm I pick at, in New Hampshire, so I’m sure you’ll find plenty at a farmer’s market. More hot weather on the way so they won’t last much longer. The black currants have just ripened.
The flavors in this chutney are unusual and really fabulous.

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 17 Jul 2016 20:56:56 +0000

No I haven’t. I’m a novice canner so I usually stick to published recipes to be on the safe side for the correct preservation ratios. Do you think this one will work?

By: amanda

amanda — Sun, 17 Jul 2016 20:26:02 +0000

Have you tried Canning this recipe? Just curious. I’m going to try it out today.

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 11 Jul 2016 12:30:21 +0000

I actually didn’t know that, Claudia! Thank you for sharing.

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 11 Jul 2016 12:25:02 +0000

Catherine, I’m so glad you like the chutney! My red currants are just ripening but for some reason they are awfully dry and tannic this year. So I will be heading to the farmer’s market for mine.

By: Catherine

Catherine — Mon, 04 Jul 2016 12:38:58 +0000

Red currants are ready to pick here in New Hampshire, so I’ll be making a lot of Katie’s chutney again soon. This year, I’m also going to make the meringue pie.
Dried currants: usually these are, as Claudia Lake points out, dried Corinth (hence “currant”) grapes. Possibly, however, Anne did actually get some dried red/black/white currants.

By: Claudia Lake

Claudia Lake — Wed, 29 Jun 2016 02:42:05 +0000

Dried currants are NOT the same fruit at all as a red currant. They are actually a small, dried grape. They are also good in chutney making, but no replacement for fresh, jewel-like red currants.