Just received a huge batch of wild Alaskan currants from my bro and SIL. I haven’t weighed them yet but probably about 30 pounds. I have my jam and syrup making work cut out for me. I will freeze them for now (they’re still partially frozen) since I don’t have time to deal with them now.
Hand picked in Chickaloon, Alaska, about 200 miles from Mt Denali and approximately 300 miles from Fairbanks. Gorgeous place. Pics later when I wrap my mind around the sheer quantity. May make a currant fool for dessert.
They’re actually almost blueberry color, with a little more red, and also about the size of blueberries. They look unlike the currants I see occasionally at the green market. A delicate fruit with a short season. They were starting to thaw a bit, so double bagged and put in freezer without tasting. Will post pics tomorrow and let you know how they taste. Will do a little research on them tonight as well. I’m pretty curious about them.
Yes! They are extremely high in antioxidants too. Was wondering about a currant margarita or a cocktail with the juice, some Prosecco, and a little elderflower liqueur. Or maybe gin, juice, Prosecco and St Germain. Maybe some experimentation is in order. I will probably turn most of them into jams, jellies and syrups though. @shrinkrap, are you back from your trip?
Did a little research on them and they are a type of trailing black currant it seems. They are supposed to be quite tart and do in fact have seeds. They’ll be going in the chinois.
Of course, just for science I will sacrifice @tomatotomato! We often add Pom juice to our sparkling waters, sure the currant would be good, but may need to add a little sugar depending on tartness/astringency. Thanks for that idea! The ETOH definitely more fun though
True too or maybe even a nice drinking vinegar. Oooh or maybe just make a nice fruity vinegar - would probably be amazing with walnut oil. Thanks @meatn3 for the suggestion.
meatn3
(equal opportunity eater in the NC Triangle)
15
Shrub is an old term for a drinking vinegar! It is derived from the Arabic word “sharbah,” which translates as “drink ". Switchel is another old term for a specific drink made with vinegar. It usually had ginger and molasses* added. Around my area it was a traditional drink for people harvesting hay. What is old is new again…
*The choice of sweetener varied by region. Maple syrup was common in the NE.
Are you processing raw berries? Its usually easier if you cook fruit with a little water and/or sugar to help break down the cells then liquefy mechanically first …