Currant syrup is an easy thing to prepare. Do you have wild currants growing in your yard? We wanted to add a little functional color to our yard (and you can’t eat flowers) – so we ordered the seeds from this shop, and have been growing wild currants ever since. Ironically, cultivating something with ‘wild’ in it’s name.
If you are like me you’ve watched them grow, ripen, and get picked off by birds year after year. If you’ve got kids with an interest in gardening and a nice sized bucket, then this quick recipe for syrup may be one for your family to try. Currants are a good source of manganese and potassium. Currants also have vitamin C and K. The plants themselves are easy to grow. They like full sun to partial shade.
If you have white or pink currants they are actually the same species as the red. Some say the pink and white currants are better for eating fresh because they are less acidic. This plant is self-fertile, which means that you only need one plant to get fruit.
The best way to tell when currants are ripe is to monitor the color and flavor of the fruits. You should harvest currants for syrup before it is fully ripe. This is because their natural fruit pectin levels are higher before they fully ripen. Immediately after you pick the currants you should put it in a container and cover it with a lid to maintain moisture. Then refrigerate until you are ready to make your currant syrup. The berries should keep in your refrigerator a couple weeks.
Everyone looooved this sauce on their pancakes. This is the first time we’ve done anything with our currants and it was a rousing success.
We were so glad we decided to use them this year.
Next we will learn to make jam.
Ingredients for Currant Syrup:
- One quart freshly picked red currants from your yard
- 1 cup water
- 1 cup sugar (whatever kind you use) Please note, you can also use honey but if you do your syrup will not thicken the same way and your end product will be much more runny.
Directions for Currant Syrup:
Use a fork to remove the currants from their stems. Place your currants in a clean sink and fill with water about two inches higher than the currants. Wash your currants by gently spooning them inside the cold water. The debris will rise to the top and you can scoop them out with a sieve. If you have additional stems still left in the bowl don’t worry, they can easily be separated with a sieve after cooking. In a large pot add the water and sugar and currants. Bring to a boil and boil until the mixture boils down and thickens. Then simmer for a while, about 10-15 minutes. I know that’s a a lot of sugar, but currants are really tart. Once you’ve simmered the mixture and it has thickened, strain it through a sieve to catch any stems or other debris that may be left.