John Myers
Juicing currants – this is how it works without a juicer
Not everyone has a steam juicer at home. That’s why we’re going to show you the classic way of juicing currants by boiling them.
- First, wash the currants thoroughly and remove the small stalks.
- Put the fruit in a saucepan and add water. When it comes to the amount of water you need, follow a rule of thumb: you need 125 ml of water for every kilogram of currants.
- Make sure the pot is big enough. A lot of foam can form during cooking.
- If you like the juice a little sweeter, add more sugar. However, it should not be more than 50 grams per kilogram of currants.
- Boil the currants with the water and let them cook for between 15 and 30 minutes. The juice really needs to boil. Only then are the cell structures of the fruit broken open – and only then can the juice escape.
- Cover the pot with the lid while it is cooking to prevent excess liquid from escaping.
- After boiling, let the brew cool down. Then sift it through a sieve lined with cheesecloth. Tip: You get even more juice if you puree the brew with a hand blender before straining.
- It takes a while for the fruit to release the juice through the strainer. You can help a little by leveling the currants in the sieve with a spoon. It is best to leave everything overnight.
- Finally, wring out the cheesecloth with the currants to squeeze out the last bit of juice.
- The juice obtained in this way and bottled will keep in the refrigerator for about three days.
- It will keep longer if you boil the juice again, fill it hot into sterilized bottles and seal them immediately.
- The juice will then keep for several months.
