When the currant bushes on your site begin to be covered with red berries, it is very difficult at first to collect the crop in jars; everything somehow goes more into the mouth. And you can directly feel how your body is filled with vitamins. But you need some of the vitamins for winter period save. How to do this so that it is tasty and healthy, quick and easy? The best option is to cook delicious jelly from red currants for the winter.
When the cold weather sets in, this preparation can be eaten as an independent dessert or added to other tasty and original dishes.
Ingredients
- water – 120 g;
- sugar – 500 g;
- red currant – 600 g;
- cherry and currant leaves optional.
How to make redcurrant jelly for the winter
First, peel the stems from the berries. Then rinse them and place them in a saucepan. The stalks can be dried and added to tea in winter for flavor.
Pour purified water into a saucepan and place over moderate heat.
Boil the currants for 10 minutes on the stove and move the saucepan to the table.
Wipe all the berries along with the liquid into a clean deep container. You can make a fruit drink from the cake or cook a compote by pouring boiling water in a saucepan.
Pour over pureed currants back into the saucepan and add sugar to it.
To add additional flavor, you can throw in a few currant or cherry leaves.
Boil the red currants over low heat for 20 minutes, periodically skimming off the foam with a wooden spoon.
Discard the leaves from the finished jelly and pour it into small jars, which must first be sterilized.
The very next day, the beautiful and bright preparation for winter hardens and turns out to be the desired consistency.
You can serve this jelly with pancakes, pancakes, ice cream, or just with tea as a snack.
Red currant jelly “Pyatiminutka”
This recipe is especially suitable busy housewives, for whom every minute is worth its weight in gold. For 1 kg of currants, take 1.3 kg of sugar.
Redcurrant jelly without cooking
Turn washed and dried currants into puree. This should be done without using metal objects; a mortar and pestle are best.
Squeeze the resulting mass through a sieve and you will get natural currant juice.
Now add sugar and, stirring constantly, until it is completely dissolved in the currant juice. To speed up this process slightly, heat the container with currants on the fire, but only until warm; this jelly cannot be boiled or cooked.
As soon as the sugar is completely dissolved, you can pour the jelly into jars and seal nylon covers and send for storage in the cellar or refrigerator.
For this method of preparing jelly you will need following proportions products: per 1 liter currant juice 1.5 g granulated sugar.
What if the jelly doesn't set?
If you did everything correctly, the jelly will begin to harden already in the process of transferring it to the jars. The more it cools, the more jelly it becomes. But if you see that the jelly is runny and does not harden, pour it back into the container and boil for another 3 to 5 minutes.
How can you tell when the jelly is ready? Tilt the container in which you cook the currants slightly in different directions. If the syrup begins to linger on the walls in the form of a pink, viscous coating, then you can already put the jelly into jars.
How to prepare red currant preparations
There is another longer one, but more reliable way. Pour a little hot jelly into a bowl or cup and leave until it cools completely; if it does not thicken, then it should be boiled even more or gelling additives should be added.
The reason that the currant mass does not thicken may lie in the low evaporation of liquid or not a large amount of sugar. Add a little more granulated sugar, and to make the liquid evaporate better, use a wide bowl for cooking, thereby increasing the area of contact of the currant mass with the air. The narrower and taller the dish, the longer you need to cook the jelly.
You can use thickeners, add a little gelatin or gelatin. But it's best to use natural agar-agar. It has absolutely no foreign specific smell or taste, the only drawback is that it cannot always be found on the open market.
- To speed up the process, you can not immediately tear off the branches, but boil the currants along with them. The main thing then, when you rub through the sieve, is to prevent the twigs from getting into the jelly.
- Always try to rub the currants through a sieve while they are still hot, this way you can squeeze out the maximum amount of juice from the berries and the jelly will not begin to harden.
- Using the same recipes you can prepare assorted currant jelly. The basis of such an assortment should be red and white currant, since in them greatest number gelling agents. For example, you need to take 3 glasses of them and add one more glass each black currant and raspberries. You can also make currant jelly in combination with gooseberries; this berry also has excellent gelling properties.
- Currant jelly can be used as a sauce for curd soufflé, porridge, dumplings or cottage cheese casserole.
- To strain, use the finest sieve to ensure the jelly is clear. If you don’t have such a strainer, you can use multi-layer gauze or new (not too expensive) 40 den women’s tights for this purpose. The best option there will be a piece of old nylon net tulle like “veil” or “organza”. The tulle needs to be folded in half, the weave of the threads is quite dense, such fabric will not stretch like gauze or tights, so you can strain the jelly in one go without any leftover cake.
Of all garden berries red currants are the most modest. It does not have a delicious aroma, like, for example, black currants or strawberries, delicate sweetness raspberries and strawberries. What is there! The closest relative of currants is gooseberries - and even sweeter.
But this is only at first glance! In fact, red currants have a lot of advantages. It is not without reason that herbalists highly respect this berry for its healing properties:
- Does not cause allergies - suitable For baby food ;
- A large number of pectin and fiber, which helps remove heavy metal salts and toxins from our body;
- It contains a lot of iron and potassium ( Let me remind you that potassium is good for the heart and reduces swelling. Let's say a firm “no!” bags under the eyes!);
- Useful for colds, as it has antipyretic and diaphoretic effects;
- In terms of vitamin C content, it is second only to blackcurrant;
- Improves digestion and increases appetite; Fruit juice perfectly quenches thirst.
Of course, in fresh You can’t eat a lot of red currants, and you don’t need to - after all, it’s easy to make a very tasty thing from this berry - jelly. Whether you eat it right away or save it for the winter, it keeps well. And in winter... pour a cup of hot tea, open the jar, and take a spoon from the jar... Mmmmmm... delicious. And whoever doesn’t want to use a spoon from a jar can make a fruit drink, or even a sauce. For the sauce: 4 tbsp. Mix spoons of jelly with 2 tbsp. spoons olive oil, add 2 tbsp. spoons of orange zest, 2 teaspoons of mustard, salt. This sauce goes perfectly with meat.
Redcurrant jelly
Easy and simple to prepare! Cooking time - 40 -50 minutes.
You will need:
- Red currants;
- Sugar.
Note:
You need as much sugar as you get juice - by volume (not by weight!) - and this depends on the amount of currants. For reference: I had 3.5 liters of berries, from this volume I got 2 liters of juice, so I took 2 liter jars of sugar.
1. Wash the currants well and drain in a colander.
2. Now you need to warm the berries - not for long, this is so that they soften a little and release the juice easily! There are several ways to do this, choose:
3. Have you warmed it up? Great. Let's squeeze out the juice.
By the way, the juicer will produce juice with pulp and foam - you can see in the photo - and the jelly will turn out opaque. If you want it more transparent, squeeze it carefully and strain through a fine sieve... This is for beauty. It seems to me that transparency does not affect the taste at all. / And the juices will make compote. Pour boiling water over them, add sugar, and leave for a couple of hours to brew. /
4. Now pour the juice into a saucepan or bowl for jam, measuring the amount as you go (with a glass, jar, measuring cup). How much juice - the same amount of sugar is needed, in the sense, the same volume. Well, for example, two and a half glasses of juice means we add two and a half glasses of sugar.
5. Heat over low heat with constant stirring until the sugar is completely dissolved. It's literally a few minutes! And that’s it, no need to boil!
6. Pour the hot food into clean, dry jars, all the way to the top. Now let it cool - cover with a clean, dry towel. After it has cooled completely (the surface of the jelly will seem to dry out a little), you can close it with lids or parchment: lightly moisten a piece of parchment paper, close the jar and tie the neck tightly with thread. No need to roll up. I do not recommend closing hot jars - condensation forms on the inside of the lid, and the jelly easily becomes moldy during storage.
7. That's all - beautiful, healthy, tasty jelly is ready! Isn't it easy?
Bon appetit!
Hello, dear blog guests! Warm greetings to you!
We continue to make preparations for the winter from red currants.
We have already prepared something incomparable and served delicious ones made from red currants.
And today we will make a delicious, melt-in-your-mouth jelly made from this healthy berry.
Red currant contains pectin, a natural gelling component, so it is the most successful berry for making jelly.
We offer you the easiest and simplest recipes that any housewife can do.
All you have to do is choose your favorite recipe!
Thick redcurrant jelly step by step instructions
This version of jelly is for those who like it thicker. It turns out very aromatic, tasty and thick, just like store-bought!
Ingredients
- Red currant – 1 kg
- Sugar – 1 kg
Preparation
For this recipe, you just need to rinse the berries well and remove any obvious large debris.
Let's save our time and labor and won't remove the currants from the branches.
All you need to do is add sugar and stir well. The currants will release juice and the sugar will begin to melt.
You can even crush the berries with a masher to make them release juice faster.
This is the kind of berry-sweet mass you should get. We put it on high heat.
Bring to a boil and cook for 10 minutes, stirring constantly so that the sugar does not burn and dissolves well.
If the future jelly decides to escape, reduce the heat.
There is no need to remove the foam during cooking; we will do this a little later, after straining.
Take deep container and pour all of it through a sieve berry syrup.
The liquid will quickly disappear, but the berry pulp and twigs will remain.
In order for the jelly to harden well, you need to grind the cake as much as possible, because... It is the skin that contains the most pectin.
After straining, remove all the foam. By this point, you should already have sterilized jars ready.
Pour the future jelly into jars.
Leave open until completely cool, and only then close parchment paper or lids.
This jelly is stored very well in a cool, dark place.
And thanks to the sour properties of the berry and sugar, which is an excellent preservative, open jelly Can be stored for a month without refrigeration.
The jelly turns out to be very thick and spreads perfectly on bread. And just with tea - very tasty!
Redcurrant jelly without gelatin
Recipe with pasteurization, without boiling. Very simple and delicious jelly!
Ingredients
- Red currants – 1 kg
- Sugar – 1 kg
Preparation
Let's prepare washed, cleared of debris and twigs berries.
Then we pass this mass through a fine sieve or through gauze folded in several layers.
Our goal is to separate the pulp and skin from the berry juice so that it is clear and clean.
All these steps can be skipped if you have a juicer. Then just squeeze the juice from the red currants.
Pour sugar into the prepared juice and stir until dissolved.
Place the saucepan on the fire, heat and pasteurize for 1 minute at 80 degrees. We don't boil.
Pour the warm jelly into sterilized jars, seal and let cool.
At first it may seem too liquid to you, but when the jelly cools, it will acquire a thicker consistency due to natural property red currant.
It can only fail if you have a currant variety that contains little pectin.
In this case, you will need to cook it longer or replace some of the sugar with gelling sugar.
This is such a beautiful, bright red jelly!
Homemade redcurrant jelly without cooking
Thanks to his sour taste and the ability of red currant juice to harden on its own, without heat treatment, such jelly can be stored for a very long time simply in the refrigerator.
Ingredients
- Red currant – 1 kg
- Sugar – 1 kg
Preparation
The washed berry, without branches, needs to be crushed well and the juice extracted from it.
You can also use a juicer, but you just need to make sure that it squeezes out the pulp well.
If the juicer leaves wet pulp, the jelly may not harden!
That’s why we crush the berries very carefully.
Strain the resulting liquid pulp through a fine sieve.
Add sugar to the resulting juice. Stir and leave to brew for two hours. The sugar should completely dissolve.
After this, without subjecting the resulting sweet berry syrup to heat treatment at all, we simply pour it into sterile jars.
Cover with parchment paper or lids.
Store in the refrigerator for about six months. A month without a refrigerator.
Here it is worth talking about the fact that jelly without cooking, as a rule, turns out to be more liquid than boiled one.
The ability of currants to gel depends on the variety.
There are varieties that contain little pectin and harden poorly or not immediately; they may take several days.
Either way it turns out delicious!
Redcurrant jelly in 20 minutes
Video tutorial for making redcurrant jelly.
Thick redcurrant jelly with raspberries
How to make currant jelly even tastier and impart a rich raspberry aroma to it?
Everything is very simple!
Ingredients
- Red currants – 1.5 kg
- Raspberries – 700g
- Sugar – 1 kg
Preparation
Wash the currants and raspberries, remove the branches and dry on a paper towel.
We filter this juice through a sieve, and carefully grind the cake through it. All bones and skins will remain in the net.
Dissolve sugar in berry juice and put it on fire. Cook, stirring and removing foam for 20 minutes.
Spilling flavored jelly in sterile jars, let them cool open and only then seal them.
Store in a cool, dark place.
Redcurrant jelly through a juicer
In this video recipe you will learn how to make jelly using a juicer, as well as where to put the remaining pulp!
Assorted red and black currant jelly
A delicious jelly that combines two healthy berries. It tastes better together!
Ingredients
- Red currants – 400 g
- Black currant – 600 g
- Sugar - 800 g
Preparation
Extract the juice from the berries using a juicer. Or mash the berries in a blender, but then you will need to strain them through a sieve or double-folded gauze to get the juice, removing the skins and seeds.
Put the juice on medium heat and when it starts to heat up, add sugar. Stir constantly and bring to a boil.
Cook for 20 minutes, skimming off the foam and stirring. Ready jelly pour into clean, sterilized jars and close.
The number of berries in this recipe different types you can vary it yourself. The more blackcurrants, the sweeter and more tart the jelly will be.
Red currant makes it sour. If desired, you can add 200 g of raspberries. The aroma and taste will be simply amazing!
We hope that our article is useful to you and, no matter what jelly you choose, you will definitely succeed!
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Red currant - extremely vitamin berry, but not everyone likes its specific sour taste. A compromise option in this case is to prepare sweet redcurrant jelly for the winter. The result is a delicate, thick consistency with a pleasant berry aroma. Recipes without cooking and without sugar allow you to save everything valuable substances, and its consistency with sugar, spices, and gelatin makes red berries a favorite sweet for tea in the winter.
Berry preparation is added to pies, pancakes, buns
Jam, marmalade and marmalade are made from whole or chopped berries that have been boiled in syrup. The basis berry jelly– filtered juice. Advantage homemade The fact is that you can cook it with any amount of sugar. Adherents of a healthy lifestyle put it in 2 times less than berries. The priority ingredient is gelatin, although pectin and agar-agar can be used.
If you want to keep as much as possible in the product useful substances, then you should choose a method without cooking. In this case, it is enough to add a gelling agent and sugar to the squeezed and filtered juice and pour it into jars. Cooking recipes are more practical as they allow you to preserve the product longer.
The assortment will have a richer taste
Signs of readiness:
- the mass has decreased by 2 times and slowly flows off the spoon;
- the foam is concentrated in the center of the container;
- large bubbles began to form on the surface;
- A drop of jelly hardens in cool water without spreading.
Two heat-treated jelly recipes
To prepare tasty and aromatic, and most importantly healthy currant delicacy, heat treatment should be kept to a minimum, since high temperatures destroy vitamin C and coumarins, which are extremely valuable for human immunity. Even without gelatin, you can achieve a thick berry mass.
The classic recipe for cooking for the winter is five minutes. After boiling, the berries are boiled for exactly 5 minutes. During this time, they manage to produce a lot of juice and become disinfected.
Prepare best jelly You can use currants differently, but it will take 15 minutes to cook:
- Place peeled currants (1 kg) into a bowl and add a glass of water.
- Place the container on the fire. When heated, the berries will begin to burst.
- Currant juice is poured into a separate container. The remaining fruits are ground through a sieve, squeezing out the juice. The seeds and peel will remain on the sieve.
- 1 kg of granulated sugar is poured into the juice. The mixture is simmered over low heat for about 15 minutes. If the mass begins to thicken and decrease in volume, then it is ready.
The workpiece can be stored both in the cold and at room temperature. The delicacy is sweet and rich and can be used as a filling for pies and pancakes.
Delicious prepared drinks for the winter cold:
- : aromatic assortment with orange and currants for vigor, non-standard options with spices, a method for making homemade Mojito.
- : what to add for rich taste, recipes with and without seeds, volumes of sugar for jars of different sizes.
Simple recipe without cooking
A delicacy prepared in this way retains a maximum of vitamins. To grind the berries you will need a blender. To make the preparation, take 2 kg of red currants, wash, dry and sort. Grind the mass in a blender to a puree, grind through a sieve, removing the skin. This makes approximately 1 liter of currant juice. It is mixed with granulated sugar in equal proportions. Jars and lids are sterilized and dried.
The finished mass is laid out in prepared containers and rolled up. The product should be stored in a cellar or refrigerator.
Video with detailed cooking process.
Sugar-free jelly: the secret of preparation
Berry prepared without sugar retains its tart, sweet and sour taste. Unlike sugar mixtures, the product is low in calories. To prepare the most natural currant jelly, you only need berries.
- You need to make a puree from the prepared red currants. To do this, the fruits are twisted in a meat grinder or crushed in a blender. The puree is sent into a glass jar.
- For cooking, take a large stainless steel pan. A piece of cloth is placed at the bottom to place the jars. You need to add enough water to cover 2/3 of the jars. The structure is put on fire. Boil down berry puree required at minimum temperature. You will have to wait up to 4 hours.
The finished jelly is poured hot into containers, wrapped until it cools, then moved to the pantry.
Recipe with gelatin
Recipes for preparing jelly using a cold method and without gelling components cannot be compared in density to gelatin-based products. The use of this substance allows you to do thick treat without the labor-intensive procedure of squeezing currant juice.
To prepare you need to prepare:
- 3 kg of berries,
- 5 g gelatin,
- 2.8 kg sugar.
Step-by-step preparation:
When the mixture becomes homogeneous, pour it into jars. Store the gelatin berry product in the refrigerator.
Assorted jelly with the addition of black currants, watermelon, spices
It’s not difficult to make a transparent and very tasty jelly from two types of currants:
The jelly is poured into jars while hot and rolled up immediately. The jars are turned over onto the lid and wrapped until cool. Store the assortment in a dark place.
To always reap a large harvest, it is worth planting several fruit bushes on your plot with a yield of 7-10 kg. A simple option for breeding is . In this case, it is possible to obtain many hardy and fruit-bearing bushes.
With added watermelon
Red currants go well with other berries. Option with watermelon:
- Take 1 kg watermelon pulp and red currants. Sugar is calculated in glasses; exactly the same amount is added as there are glasses of currants.
- The watermelon pulp is cleared of seeds.
- The currants are washed, covered with sugar, and kneaded.
- Add pieces of watermelon and knead again.
- Place the mixture on the fire, and after boiling, cook for 30-45 minutes.
The finished composition is cooled and ground through a sieve. Once cooled, the jelly is placed in sterilized containers.
The simplest recipe for video beginners.
With vanilla
Various spices are popular in preservation. Aromatic vanilla can be safely used for cooking currant preparation. Housewives prefer to add it to compotes, jams, and use it for cooking.
Ingredients:
- for 1 kg of berries – 1 kg of sugar,
- vanilla pod,
- 0.5 liters of water.
The berries are poured with water, the mixture is brought to a boil and immediately removed from the stove. The solution is filtered, the berries are ground using a sieve. To ensure that the juice immediately flows into syrup, a sieve is placed over a container with the drained solution. Additionally, the mass is squeezed through gauze folded in three layers. After cooling, the berry syrup is filtered again.
TO berry juice add sugar, mix, put on fire. After boiling, add a vanilla pod, cut into several pieces. Boil the mixture with vanilla for half an hour. Stir it periodically with a wooden spoon.
Before pouring the hot jelly into jars, the crushed vanilla pod is removed.
After rolling, the jars are turned over and left in this position until they cool. Vanilla jelly Store in a dry, dark and cool place.
In order for any jelly recipes to turn out excellent, you should know a few tricks:
No matter how red currants are prepared - with or without sugar, with heat treatment or without cooking - this product will be a worthy treat and a useful vitamin supplement for tea in any season. Currant jelly – delicious filling for pies, layers of cakes and desserts.
Good afternoon, dear friends and guests of the site “I am a villager”!
Today we continue the theme of red currants, I’ll tell you about simple recipes preparations for the winter and delicious desserts that can be prepared from red currants.
ABOUT beneficial properties red currant and its use in folk medicine, you can read in, and today we will prepare supplies for the winter.
The most popular preparation For the winter, currant jelly can be prepared cold or hot, without adding gelatin. In both cases, the jelly turns out jelly-like and tasty.
- 1 kg red currants
- 1 kg granulated sugar
We wash the berries, grind them in a meat grinder or juicer, or you can use a blender. We rub the finished mass through a sieve or squeeze it through several layers of gauze.
Add granulated sugar and mix. You need to stir until the sand is completely dissolved.
The result is a jelly-like, beautiful mass, put it in clean jars and close with plastic lids. It turns out delicious and vitamin jelly from red currants.
It should be stored in a cool place until spring.
Recipe for hot redcurrant jelly
- 1 kg red currants
- 750 g granulated sugar
- 1 packet of vanillin
Pour the washed berries into enamel pan, add one glass of water and bring to a boil.
Wipe ready mass through a colander or squeeze through cheesecloth.
Pour the resulting juice into a saucepan, add the remaining sugar and vanillin. Bring to a boil and simmer for one minute.
Immediately remove from heat and pour into sterilized jars and seal iron lids and set to cool.
This jelly can be stored for several years; I prepare it once every three years. It turns out very tasty, you will lick your fingers.
Redcurrant juice recipe
- 3 kg red currants
- 1.5 liters of water
- 500 g granulated sugar
We wash the berries, add water (the berries do not need to be separated from the branches) and cook for 10 minutes. Strain through a sieve or multi-layer gauze.
Add sugar to the resulting juice, bring to a boil, boil for 2 minutes and pour hot into jars, roll up and store. This juice can be stored for a very long time.
It can be used for compotes, jelly and various desserts.
Redcurrant jam
- 1 kg red currants
- 1 kg granulated sugar
- 1 packet of vanillin
Sprinkle the washed berries with sugar, mix and let stand until the berries give juice. The berries are very tender, they crush easily, I recommend stirring them very carefully when cooking.
Place on the fire, bring to a boil and cook for 1-2 minutes; currants themselves are a good preservative and do not require long-term heat treatment.
Cool and pour into jars, cover with plastic lids, or cover with parchment paper.
Freezing red currants
There are several ways to harvest red currants.
- We wash and dry the berries, placing them on a towel. Place the berries on a baking sheet and freeze. We prepare containers or bags, lay out the frozen berries and close or tie them tightly. Place in the freezer for storage. In winter, you can prepare various desserts and bake pies from frozen berries.
- Sprinkle the washed berries with sugar and mix using a blender. Place the finished mixture into containers, close tightly and place in the freezer for freezing and storage.
Redcurrant marmalade recipe
Red currant berries are rich in pectin and are ideal for making delicacies such as marmalade.
- 1 kg red currants
- 1kg granulated sugar
- 1 packet of vanillin
Place the washed berries in a basin, add a little water, half a glass, steam over low heat, rub the finished mass through a sieve or squeeze through multi-layer gauze.
Mix with sugar and put on low heat, cook until the volume reduces by 1.5 times, add vanillin before the end of cooking.
You can pour the finished mixture hot into jars and cover it with parchment paper and put it away for storage, so you can bake pies with marmalade in the winter.
The hot marmalade mass can be poured onto a baking sheet moistened with water and when it hardens, cut into cubes or other shapes, roll in sugar and serve homemade marmalade with tea.
You need to store this marmalade in a candy box, placing each layer with parchment paper.
And now I want to offer you some delicious desserts and sauce, which I and my family really liked. Try it, it’s tasty and healthy.
For cooking, you can take fresh and frozen berries.
Vitamin cocktail made from red and black currants
- 1 cup red currants
- 1 cup black currants
- 1 glass of water, or sparkling mineral water
- 6 teaspoons sugar
We wash the berries, add sugar, chop and beat, add water and mix with a mixer again, pour into glasses, add pieces of ice. If you are making a cocktail from frozen berries, do not add ice.
Redcurrant juice mousse
- 1.5 cups red currant juice
- 50 g semolina
- 2 tbsp granulated sugar (I get by with 2 teaspoons)
We put the juice on the fire (if you take ready-made juice with sugar, then do not add more sugar), add sugar, heat, add semolina, bring to a boil and cook for 5-7 minutes.
Cool the mixture until warm and beat with a mixer. Pour into molds and let cool. A delicious dessert is ready.
Red currant dessert
- 500 g red currants
- 500 g sugar
- 1 can of sour cream, 200 g
- 1 pack of cottage cheese, 200 g
Combine the washed berries with sugar and grind with a blender. Add sour cream and cottage cheese, beat everything together, place in bowls and cool. The dessert turns out very tasty!
Redcurrant sauce for meat
- 1 kg red currants
- 1/2 teaspoon of ground pepper mixture
- 1\2 tbsp salt
- 1 tbsp sugar, without a slide
We pass the berries through a meat grinder and separate the pulp from the juice through a sieve; the juice can be obtained in any way.
Squeeze the garlic into the juice, add pepper, salt, sugar, mix everything. Delicious sauce ready for meat!
This sauce can also be made from frozen berries.
Red currant is a very healthy and versatile berry; you can use it to prepare a lot of different delicious dishes, desserts are especially good!
I have a lot in my piggy bank delicious recipes red currant dishes. I will definitely share it with you in the near future.
The site “I am a villager” wishes you good health and Bon Appetit!
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