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Bears Berries Part 2 - Currents

evangelical revolution

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#1 PsyBearknot

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Posted 09 January 2017 - 10:54 AM

This will be my grow log of currents in containers

Not a lot of info out there on currents in containers. Mostly info stating it can be done with heavy pruning each year and around 7-10 gallon pots or larger. I'm finding this to be true of most of the berries in this series of posts I'm doing.

Repot every 3 years by potting up or removing 1/3 of rootball and re potting in same container

"Currant bushes prefer partial to full sunlight and can grow in most types of soil.[7] They are relatively low-maintenance plants and can also be used as ornamentation." (Wiki)

Currants fruit on old wood so pruning for size and diseased wood is all that is needed

Weekly feeding encouraged

I first encountered red currant this past year. Found a bush in the back yard. Made the first of this years jellyout if the red currant which was my first taste of the berry. Then we're told there was a black current bush as well. Berries were slightly larger and did not produce as much however smaller, younger bush then the red. Flavor was outstanding and more flavorful then the red.

I decided to attempt hard wood cuttings of the black as it has been described as easy as cut and grow. But it was too early in the year last October when I decidef I wanted to try this. Also ended up finding some end of year sales for pre season orders offering red, so I ordered 2

Edited by PsyBearknot, 07 March 2017 - 04:54 AM.


#2 PsyBearknot

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Posted 06 March 2017 - 10:14 PM

Red

IMG_4706.JPG

Ordered online
Bare root
Soaking for 24 hours and will plant in container.

Edited by PsyBearknot, 07 March 2017 - 05:18 AM.


#3 PsyBearknot

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Posted 07 March 2017 - 04:15 AM

Backyard black


When we moved in the the location I'm living now we found a black current bush.
No info on the bush other then it's a black current.

Was told that you can take cuttings from December through march and they are easier then red currents.

I took the first set of cuttings late February and the second set a couple days ago.

IMG_4707.JPG IMG_4708.JPG

Edited by PsyBearknot, 07 March 2017 - 05:07 AM.


#4 GLP

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Posted 07 March 2017 - 06:12 PM

We were introduced to a Kir Royal on a trip to Europe, this has become one of our celebration or entertaining drinks. The secret to the Kir Royal is the currant syrup used on top of the champagne. We have several containers of currants soaking in alcohol ready to process into Creme de Cassis (currant syrup) for the topping. This can also be used on top of white wine, but it is then just called a Kir. Recipes call for the currant syrup on the bottom but we were served the syrup on top of the champagne so that is how we serve it.

 

Homemade Creme de Cassis

 

Soaked in a strong spirit and then sweetened, currants transform into crème de cassis—an irresistible fruit liqueur essential to cocktails like the Kir Royale and El Diablo. This recipe, inspired by the house formula at Washington D.C.’s Black Jack bar, combines black and red currants, neutral spirit and rich syrup for a sublime liqueur that bottles up fresh-fruit flavors you can sip long after summer has passed.

 

Ingredients
1 heaping cup red currants, picked over and rinsed
2 heaping cups black currants, picked over and rinsed
750 ml. high-proof neutral spirit
2 cups cane sugar
1 cup water

 

Tools
Large non-reactive bowl
Muddler or potato masher
Wooden spoon
Plastic wrap
Chinois strainer
Cheesecloth
Large jar with lid
Medium saucepan

 

Step 1
In a large bowl muddle or mash the berries until pulpy

.

Step 2
Add the high-proof spirit and stir to combine. Cover with plastic wrap and let rest for 24 hours at room temperature.

 

Step 3
Uncover and lightly mash the mixture again. Replace the plastic wrap and move to the refrigerator. Let infuse for 7 to 10 days, until the mixture takes on a deep magenta hue and defined berry taste.

 

Step 4
Strain through a cheesecloth-lined chinois into a large glass jar.

 

Step 5
In a medium saucepan, make a rich syrup with the sugar and water. Stir until the sugar dissolves, remove from the heat and let cool. Add the cooled syrup to the jar and stir to combine. Cover and keep refrigerated for up to 3 months.

 

Tip
Adapt this recipe to your tastes and the ingredients you have on hand. You can use all black currants, swap in thawed, previously frozen fruit, or adjust the level of sweetness by adding more or less simple syrup. Also, you can adjust the recipe depending on the amount of currants you have—simply infuse for a shorter period of time if you have more, and a longer period if less.

 

 

 

Kir Royal

 

Ingredients

6 ounces champagne

1/2 ounce creme de cassis

 

Directions

Pour the creme de cassis into a champagne glass.

Top with champagne.

Serve!

 


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#5 PsyBearknot

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Posted 14 March 2017 - 11:39 AM

Backyard black
When we moved in the the location I'm living now we found a black current bush.
No info on the bush other then it's a black current.
Was told that you can take cuttings from December through march and they are easier then red currents.
I took the first set of cuttings late February and the second set a couple days ago.
attachicon.gifIMG_4707.JPGattachicon.gifIMG_4708.JPG

thy seem to root pretty easy in waterIMG_4721.JPG





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