BLACK CURRANT COCKTAIL
Provided by Food Network
Time 5m
Yield 1 cocktail
Number Of Ingredients 2
Steps:
- Pour juice in a champagne flute and top with Prosecco.
BOTTLED BLACK CURRANTS
Steps:
- Put the sugar into a pan with 2 1/2 cups of water and heat gently to dissolve, then boil for 1 minute to make a syrup.
- Prepare the black currants by removing any twiggy stems and rinsing the fruit if necessary. Pack the currants as tightly as possible, but without crushing, into warm, sterilized jars (see p. 152). If using verbena or geranium leaves, layer 2 or 3 among the little purple-black fruits as you go.
- Cover the packed fruit with the hot syrup (140°F), filling the jars to the brim. Fasten with screw-bands or clips. If using screw-bands, remember to tighten them and then release by a quarter of a turn (see p. 156). Place a folded tea towel in the bottom of a large pan (which must be deeper than your jars are tall). Fill the pan with warm water (100°F), then submerge the jars completely.
- Clip a candy thermometer to the side of the pan. Bring the water slowly to the simmering point (190°F) over 25 minutes, then maintain this temperature for just 2 minutes.
- Lift the jars out and place on a wooden surface or a folded tea towel. Tighten screw-bands. Leave undisturbed for 24 hours. To check that they are properly sealed, remove the clips or screw-bands and lift the jars by their lids (see p. 158). Store in a cool, dark place. Use within 1 year.
BLOODY BLACK CURRANT PUNCH
What creature, vampire or otherwise, could resist a sip of this bewitching beverage? Black currant nectar provides the bloody black hue for this brandy-based drink. With its crowd-friendly size and enchanting flavor, it's the perfect drink to serve at a Halloween party.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.
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