Redcurrant jelly with citrus
4 servings
60 minutes
Red currant jelly with citrus is an exquisite dessert that combines the bright tartness of currants with refreshing notes of lemon and orange. Historically, red currants were widely used in Russian cuisine for making jams and jellies due to their rich flavor and health benefits. This recipe offers a harmonious blend of berries with citrus, enhancing their natural freshness. The jelly has a delicate texture, slightly firm due to gelatin, while added vanillin gives it a subtle aroma. It is perfect for summer tea parties and can also serve as an elegant decoration for desserts. Chilled jelly refreshes and leaves a pleasant aftertaste. It can be served alone or paired with ice cream and cream, enjoying every fruity nuance.
1
Pour sugar over the currants and leave for a few hours.
- Redcurrant: 350 g
- Sugar: 120 g
2
Soak the gelatin in water and let it sit for 3 hours.
- Gelatin: 1 teaspoon
- Water: 100 ml
3
Cut the lemon and orange, add to the berries, put on the heat, and bring to a boil. Boil for 10 minutes.
- Lemon: 0.3 piece
- Oranges: 0.3 piece
4
Add swollen gelatin, vanillin, bring to a boil and turn off.
- Gelatin: 1 teaspoon
- Vanillin: pinch
5
Pour into jars and chill.
