Currant is a perennial bush of the gooseberry family. Of the variety of species, black, red and white currants are most widely used for cultivation. A plant rich in vitamins is used not only as a delicious ingredient in cooking, but also as a medicine.
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Blackcurrant Properties
The fruits of blackcurrant contain vitamins B, P, pectin and essential oils, as well as a large amount of ascorbic acid, which persists even when the berries are frozen and preserved. Currant increases the body's resistance and improves appetite, helps to recover after prolonged illnesses, has diaphoretic, anti-inflammatory, diuretic properties.
Currant leaves containing the same active substances as berries are used to combat rheumatism, gout, gastritis, and diseases of the bladder and kidneys.
Currant berries are actively used in fresh and processed form: compotes and preserves prepared for the winter will provide vitamin support during periods of epidemic. Medicinal teas, decoctions are made from the leaves, dried and added to medicinal fees. On an industrial scale, currants are used for the manufacture of multivitamin preparations.
Blackcurrant with sugar
One of the easiest ways to harvest this natural vitamin is with currants and sugar. To do this, you will need:
- 1 kilogram of blackcurrant berries;
- 1.5 kilograms of sugar.
Sort currants, rinse and dry. Pour into a clean enameled bowl, add a little sugar. Rub the berries into a homogeneous mass with a wooden cracker. You can use a blender or a meat grinder, but then part of vitamin C is lost. Then add the remaining sugar and mix well. Arrange in glass jars and put in a cellar or refrigerator.