“I saw your picture with those berries and thought: Oh, no, not my beloved red currants for the birds!” Heidrun
When Heidrun saw the picture of the red currents growing on the bush outside my studio, she sent me an email, all the way from Germany, telling me how to easily harvest them and prepare them for my morning yogurt.
Because of her enthusiasm and how simple it sounded, I tried it.
First I picked a small bowl full of red currents still on the panicles (the darker the currents, the sweeter they will be). Then I ran a fork down the panicle which quickly released the berries leaving their stems behind. “…they may jump around, if you give too much pressure on the fork” Heidrun warned me.
Then Heidrun said to add sugar, without it, they are able to “pull the shoes off your feet“. I didn’t have sugar in the house, so I used honey instead.
I put the berries in the fridge for a couple of hours then poured them onto my yogurt. Heidrun described it perfectly….
“At first you taste this lovely red syrup in the yoghurt, and when you chew a bit, there come these little sour explosions… I love this refreshing contrast.”
The next day I honeyed more currents left them in the fridge then ate them right out of the bowl. I drank the sweet syrup.
What a gift.
First, the currents growing wild outside my studio, then Heidrun’s email with the simply perfect way for me to eat them.
Very few of my red currents will go to the birds from now on.
I’ve lived in my hillside village for three decades and only this year did I realize that we pass under huge mulberry trees on two of our dog-walk routes. Something about New York’s temperate spring and early summer led to a serious abundance of black berries squished by passersby underfoot! So, with several unscented bags always in pocket, I harvested handfuls on several occasions, and they provided color and sweetness to oatmeal and yogurt for a week or two. Not sure how we beat the birds or squirrel to the bounty, but the next time I intended to pluck more, the trees were barren. Opportunities are fleeting – I’m glad you’re enjoying you new gustatory addition!
Oh I can just picture it Amy. I love mulberries. We had a white mulberry tree in the yard when I was growing up. I loved the taste of them. The purple ones are yummy too. And the color, as you say, wonderful! Good for you for taking advantage of them.
Thank you fr this story And the ‘recipe’ esp. How to remove them
Heidrun was so helpful with all her detailed instructions. Certainly made it easy.
When you wrote how Heidrun said they are like sour explosions my mouth instantly watered! Ha! I love anything sour.
It was the perfect description Barb.
I love currant jelly; it is easy to make. The only thing is the seeds, they get stuck in your teeth. When I made it in CT I drained the juice to take out the seeds. I don’t have the room in my garden here for the bushes. Glad you discovered them.
I bet it’s delicious Uta. But I know what you mean about the seeds. I feel that way about raspberry jelly.
That looks delicious, and healthy! Currants and honey, both from nature!
I’m glad to be able to use those currents Karen. And there are lots more. It’s a happy bush.