If you saw my black currant juice post, this might not come as a big surprise to you. I mentioned that my sister and I picked both black and red currant when we visited our grandmother. She had a bush full of red currants! I am not kidding when I say it hardly looked like we had touched it when we has picked a bit over 2 kg! The process to making red currant is the same as with black, but the relation to water and sugar are different. I took fewer photos when making this one, so to see the full photo set-by-step check out the black currant post
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- Start by rinsing the berries.
- Then add them in a pan and weigh them (remember to tare before adding the fruit). I had 2.2 kg! That is amazing
- Add water. Estimate about 2.5-3 dl water per kg of berries. I think I used about 6-6.5 dl.
- Bring it slowly to a boil, then add a lid and let the water extract the juice until the berries have collapsed and changed colour.
- Strain the juice with a cheesecloth into a clean pot.
- To get as much juice as possible I made this cute contraction and let it sit for about an hour. Then pour the rest of the concentrate into the clean pot and discard the fruit meat.
- Then its time to sweeten it. I ended up with about 1,75 l with concentrate juice, so I added 450g of sugar. It really depends on how sweet you want it but I would estimate about 200-400g of sugar per liter of juice concentrate.
- Bring it to a boil and let all the sugar dissolve.
- Then pour it over to a clean and hot bottle. I boiled water (enough the cover the bottle) in a large pot and put the bottle in the water for about 5 mins to make sure it was clean. Just be careful not to burn yourself.