Red Currant Cordial Recipe - How to make Syrup [no cooking!] (2024)

FAQs

What jelly is closest to red currant? ›

Grape Jelly

Grape jelly, a classic favorite among jelly enthusiasts, is a wonderful substitute for red currant jelly and the best jelly for peanut butter and jelly sandwich. Its natural sweetness and subtle tartness closely resemble the flavors of red currants, making it an excellent choice for various recipes.

Substitutes for Currant Jelly

They don't have the same flavor (or color) but do have the same texture and bring a fruity flavor. Depending on the recipe, cranberry sauce or relish may also work as a substitute.

By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Immediately remove from the heat source. Add flavor. If you are making infused simple syrups, this is the time to add the extra ingredients.

Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.

Add 1 tbsp (14 g) of powdered gelatin to your syrup.

Use a powdered, flavorless gelatin and stir it in with a wooden spoon for about 2 minutes. Make sure you let it dissolve completely so that you can't see any of the powder left in your syrup. Flavorless gelatin won't change the taste of your syrup.

Currant varieties come in shades of red, black, and white. Red currants are high in pectin, making them ideal for jams and jellies. Black currants have five times the Vitamin C of oranges and make wonderful liqueurs. White currants are typically sweeter and less acidic than red currants and are best eaten fresh.

The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry sauce as the condiment of choice.

A rich, dark, smooth jelly oozing with flavour from the very high fruit content (53% pureed redcurrant). Great with roast chicken, lamb or duck and just as good in a cold meat sandwich. Add a generous helping of Stokes Redcurrant Jelly to a traditional gravy or use to glaze a roast.

It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup. At its most basic, simple syrup is a 1:1 ratio of granulated sugar dissolved in an equal volume of water.

First of all, there's a spoon test. If you are boiling maple sap and wondering if it's close to becoming syrup, dip a spoon into the boiling sap and watch the sap (or syrup) drip back into the pan. If the sap still needs to boil more, the sap will fall off the spoon in separate droplets.

Do you have to boil water for simple syrup? ›

Tips for Making Simple Syrup

To save time, heat the water first before adding the sugar. Don't bring the water to a boil. The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency.

If the syrup is still not thick enough it can be returned to the heat and boiled some more.

To fix crystallized syrup, add more water and return the mixture to a boil, or set the container in a bowl of warm water.

Boil it more. Maple syrup is typically boiled down to 219 degrees Fahrenheit. If you have syrup that was boiled to less than that, or you like your syrup thicker than standard, just put it in a pot on the stove and boil it to your desired temperature. 240 degrees will get you maple syrup candy.