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Cassis / Rhubarb Confiture

5 from 8 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 181 kcal

Ingredients
 

  • 1000 g Black currants fresh
  • 500 g Fresh rhubarb
  • 1 Apple
  • 500 g Raw cane sugar
  • 500 g Preserving sugar 2: 1
  • 1 Lemon fresh
  • 0,5 Vanilla pod
  • A shot of gin

Instructions
 

  • Cut the rhubarb into small pieces and let it steep with the vanilla pod and 250 g preserving sugar for at least 3 hours ... Remove the currants from the panicles with a fork and place in the pot, add the raw cane sugar and bring to a simmer on a low flame the sugar is completely melted, then turn off the stove and let it steep until the rhubarb is well absorbed.
  • 1 Cut the apple into small sticks and add to the currants. The apple serves to soften the taste of the tannins from the currants. Now squeeze the lemon and add to the currants with the rhubarb. The rest of the preserving sugar is now also added.
  • Bring everything to a boil and cook well for 5 minutes. Finally, there is a strong shot of gin in the pot.
  • Put everything in jars rinsed with hot water, put the lid on and turn it upside down for at least 15 minutes.
  • Bon appétit!
  • This confiture also goes perfectly with vanilla pudding, vanilla ice cream, lemon cake and of course with a homemade brioche. However, I prefer to eat them on fresh bread with salted butter;))

Nutrition

Serving: 100gCalories: 181kcalCarbohydrates: 42.6gProtein: 0.6gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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