Recipes from black currant

Black currant has a therapeutic effect for gastric ulcer, gastritis with low acidity, atherosclerosis, kidney diseases, metabolic disorders, anemia.

Extremely useful, takes after the dog rose the second place in the content of vitamin C( up to 300 mg%).It also contains vitamins B1, B2, PP, carotene, potassium, iron, citric, malic and other organic acids, pectins, tannins, sugars( up to 16%).

Blackcurrant phytoncides are active against staphylococcus aureus, microscopic fungi, causative agents of dysentery, diphtheria. Water infusion of black currant 10 times increases the antimicrobial activity of tetracycline, penicillin, biomycin, and other antibiotics. Blackcurrant juice destroys influenza A and B viruses.

Black currant significantly increases immunity. In the experiment, black currant in 5 times increased the number of surviving animals infected with a lethal dose of staphylococci.

Black currant juice without waste

Squeeze juice. Add sugar( 1/2 kg per 1 liter of juice).Blend( that is, heat up to 60 degrees and immediately remove from heat).Spill hot over sterile bottles. To roll. Keep refrigerated.

Add 1 kg of sugar per kg of cake to the squeezes. Boil for 5-7 minutes, stirring continuously. To spread out but to sterile cans. Roll and cool under the blanket.

Store better in the refrigerator. Use for making buns and pies.

Concentrated compote

1/2 kg of berries, 0.5 l of water, 1/2 cup sugar, liter capacity.

Blanching berries( drop rinsed berries for 1-2 minutes into boiling water in a colander and immediately remove, once the water starts to boil again).

Fill the sterile jar with the blanched black currant berries over the shoulders and immediately pour boiling sugar syrup over the top.

Roll, cool under the blanket. Store at room temperature.

Prepare syrup - boil water with sugar( about 1/2 cup sugar and 0.5 l water) and pour the berries.

Note. When using, dilute with boiled water and add sugar to taste. You can cook jelly or compotes, use for filling pies and rolls, pouring excess juice through a colander. It is very useful to give such diluted juice for drinking to children or patients.

Ordinary compote

1 cup of berries, 1/2 cup sugar, liter capacity.

Blanch berries. To spread on sterile cans and pour boiling sugar syrup. Roll, cool under the blanket.

Store at room temperature.

Black currant kvass

4 liters of water, 1 kg of berries, 400 g of sugar, 3-4 unwashed raisins( or a handful of unwashed raspberries or strawberries).

Berries wash, allow to drain water. Crush in enameled dishes. Prepare sugar syrup, dissolving sugar in boiling water, allow to cool. Pour the warm sugar syrup berries, cover with gauze and leave for a day at a temperature not lower than 20 degrees Celsius. Filter, add raisins or raspberries for fermentation( on the surface of these berries there are wine bacteria).It is possible to add 5 g of yeast for the reliability and acceleration of the process. Utensils with kvass cover with a lid or gauze.

Note. If kvass is left in a warm room, it will be ready in about a day( immediately, as soon as the foam cap appears, which should be stirred).Part of the kvass can be left in a cold place, then it will be ready in about a week. You can, as necessary, pour a portion of kvass and put it in a warm room for the night, so that it is ready by morning.

Black currant wine

I must say that it is delicious, if properly prepared and not zacheden.

Sourdough. Pour 200 g of unwashed mashed raspberries or strawberries into a bottle or buy and unwrap 200 g of grapes( not to wash off the wine bacteria from the surface of the berries).Add 1 cup of water and half a cup of sugar. Plug the opening of the bottle with a cotton swab and put in a warm room( temperature not lower than 20-22 degrees) for fermentation. As soon as the berries wander - the leaven is ready. The leaven can be stored for no more than 7-10 days.

One and a half cups of leaven is enough to make 10 liters of dessert wine.

The pulp .Wash berries, mash, add warm water at the rate of 1 glass of water per 1 kg of mashed berries. This mass is called a pulp. Add the starter to it, stir and fill a three-quarter glass container. Cover with a cloth and put in a warm room for 3-4 days for fermentation. The mash will rise, and, so that it does not become sour, it should be stirred several times a day.

Pressing. Allow the resulting juice to drain into a clean glass container. Then strongly wring out the mash. Add 100 ml of water to the pulp in 1 kg of pulp, stir and press again. Stir the whole squeezed out liquid together - it's called wort.

Fermentation. For the wort to ferment and turn into wine, the temperature should be at least 22-24 degrees Celsius. For each 1 liter of wort, add another 100 ml of water and 500 g of sugar. Stir and pour into a glass bottle, filling it with three quarters of the volume. Cover with a piece of film and put a rubber band on the neck. The liberated carbon dioxide will pull it out and go out, but oxygen can not get into the bottle from outside, so the fermentation process will go right. On the 4th-5th day of fermentation, add 100 g of sugar per 1 liter of wort.

Then on the 7th day add another 100 grams of sugar and on the 10th day add another 100 grams of sugar. Sugar can not be made all at once, because with a large amount of it, the fermentation process will stop. The fermentation process lasts about 3-4 weeks. After that the turbid must begins to lighten.

Lightening. Wine clarification lasts about 2-3 weeks after the end of fermentation. Only after this, through a rubber tube, it must be carefully drained from the sediment. It is safer to allow 2-3 days to settle and then drain again. Husch is filtered out into wine. All the mix, pour on the glass bottles to the very neck, cork and put in a cool place for another month for sludge.

The final spill is .Wine is once again poured from the sludge, bottled, not adding up to 3 cm to the neck of the bottle, firmly clogged and stored in a cool place.

Note. Similarly, wine is prepared from any suitable berries.

Fortified wine

It's very easy to cook it.

Mash 1 kg of berries. Pour 1 liter of vodka, close and put in a dark place for 10 days. Strain. Add 1 cup of sugar, stir until the sugar dissolves. To speed up this process, you can slightly heat the wine on a small fire( do not bring to a boil!).Once the sugar has completely dissolved, the wine is bottled, corked and stored in a cool place.

Note. Such wine can be prepared from any berries( cranberries should be taken 1/2 kg).

Black currant jelly

1 liter can of berries, 1 liter can of sugar.

1. Squeeze the juice from pure berries. Add in it the same amount of sugar. Put on a very weak fire( in no case leading to a boil!) And stir the jelly until the sugar dissolves completely. Remove from heat and place on sterile cans, cover with lids and put in refrigerator.

2. Blanch 1 cup of berries and immediately pass through a meat grinder in a warm form together with the same amount of sugar. Add each portion to a common enamel or glassware. Then all together carefully mix, cover with gauze and let stand for several hours, so that the sugar is completely dissolved, then decomposed into cans.

3. Crush berries with a wooden mortar in enameled dishes in portions, laying each in a common enamel ware. Then add sugar at the rate of 1 kg of berries 1.5-1.8 kg of sugar. Stir( can be slightly heated on a very small fire).To spread out on sterile cans. Close, store the jelly in the refrigerator.

Note. Sometimes it is advised to pour a layer of dry granulated sugar on top of the jelly to protect it from mold. Do not do this, because the sugar will cause fermentation. It is better to pour over 1 tbsp.spoonful of vodka.

Black currant, crushed with sugar

1 kg of berries, 1.8 kg of sugar.

Blanched berries in portions rastoloch in enamel ware with wooden tolkushkoy. Pour sugar, stir well, cover with gauze and leave to stand for several hours. Once again carefully stir, spread on the jars, pour over 1 tbsp.spoonful of vodka and covered with parchment.

Store in a cool place.

Pastila from any garden berries

5 kg of berries, 3 kg of sugar.

Berries fill with sugar and leave for 4 hours, sometimes stirring. Heat the mixture over low heat. Part of the juice that has been formed is cast for any use. The rest of the mass to cook until thickened and separated from the bottom of the dishes. Cover the board with oiled parchment and put a lot of it on it. Align and place in a hot oven. Dry, cut into small pieces, sprinkle the pastilles with powdered sugar.

Store in a glass jar with a parchment lid.

You can use berries not of the best quality for pastille, for example, crushed.

Ointment with black currant branches with eczema

Required:

of black currant branch, 100 g of butter.

Method of preparation.

Crush the black currant branch into powder, add butter, hold in a water bath for 5 minutes.

Method of use.

Rub ointment on affected areas.

Drugs, leaves, buds, berries of blackcurrant are used for medicinal purposes.

Fruits are a good multivitamin. They are recommended to take a weakened severe illness to people, children, people of old and senile age. Fruits and leaves of currants black is recommended to use for the treatment and prevention of atherosclerosis, hypovitaminosis, with hypertension and diseases characterized by increased fragility of capillaries.

Kidney, berries, black currant leaves have a diuretic, astringent, tonic, diaphoretic effect.

As an adjuvant, black currant

is used in the treatment of rheumatism, gout, gastritis, kidney stone disease, vascular sclerosis, tonsillitis, whooping cough.

Berries of plants have a good therapeutic effect in the treatment of cardioneurosis with heart rhythm disorders, with infectious diseases, glomerum-lonephritis, diseases of the gastrointestinal tract.

OF THIS FRESH LEAVES: 20 g of fresh leaves to infuse in 1 liter of white wine for 14 days. Strain. Take 0.3 cup three times a day.

DRIED DRIED LEAVES: 50 grams of leaves per 1 liter of boiling water, infuse 4 hours in a sealed container. Drink 0.5 glasses 3-4 times a day.

Black currant berries in summer wipe with sugar and eat instead of jam in autumn and winter( for 1 kg of berries -1.5-2 kg of sugar).

In Tibetan medicine, currant leaves are used instead of tea in the treatment of neurodermatitis, eczema, with diathesis and enlarged lymph nodes.

In Poland, black currant preparations are used to treat kidney stone disease( infusions, teas), rheumatism, kidney and liver diseases.

As a diaphoretic, tea is drunk from leaves or berries of black currant( 1 tablespoon per cup of boiling water).

For colds, drink 1 glass of leaf or berry infusion three to four times a day.

In anemia, stomach and bowel diseases, cardiovascular diseases, berries of black currant are useful in unlimited quantities.

VITAMIN TEA: blueberry leaf, black currant leaf, raspberry leaf, birch leaf. All taken for 2 tsp. Brew a glass of boiling water and drink instead of tea in the morning and evening for 1 glass with spring avitaminosis, exhausting chronic diseases, diseases of the heart and liver.

In the treatment of gout and hemorrhoids, it is recommended to drink tea from the leaves of black currant twice a day for 1 glass.

VITAMIN TEA: rose( fruit) - 1 part, raspberry( leaves) - 1 part, cowberry( leaves) - 1 part, black currant( leaves) - 1 part.2 tbsp.l.mixture pour a glass of boiling water, insist 2 hours in a tightly closed container, strain and drink 0.5 cup three times a day as a restorative and tonic.

VITAMIN TEA can be prepared from only the leaves of a black currant.5 tbsp.l.dry or fresh leaves pour a glass of boiling water, insist 1 h, drain. Take 0.5-1 cup three times a day.

If a patient suffering from rheumatism will drink 2-3 cups of tea daily from leaves or berries of blackcurrant for 2-3 months, his condition will improve significantly, even without using medicines.

Gem from black currant fruit is used as a means of increasing appetite.

Leaf tea is used with pertussis in children, with a paroxysmal cough( with tracheitis, bronchial asthma) in adults. Drink it for 0,5 glasses 3-4 times a day.

When pickling cucumbers, tomatoes, cabbage, watermelons, fresh and dried leaves of black currant are used as spices.

Tea from currant leaves drink with skin diseases as a fortifying and cleansing agent.

In gastritis with low acidity, peptic ulcer of the stomach drink fresh black currant juice at 30-50 ml three times a day for half an hour before meals.

The French doctor Leclerc proposed the following collection for the treatment of rheumatism:

Currant leaf - 100 g, lilac inflorescence - 50 g, ash leaf - 50 g.

1 tbsp.l.(with top) of the mixture to brew a glass of boiling water, to insist 1 hour, strain and drink for half an hour before eating 100 ml three times a day.

In folk medicine of Belarus, the infusion of currant leaves is drunk in goiter, female inflammatory diseases.