Tigress’ Can Jam April Featured Produce: Herbs!
This month’s ingredient was herbs. Not any specific herb, just… “herbs”. It’s been a beautiful, warm spring here in Toronto, but we certainly don’t have much for herbs growing around here right now. So I went into my basement and pulled this off my grow-op:
It’s a rosemary from the release party for Grow Great Grub by Gayla Trail. Which means this is the first month I’ve managed to actually use local produce as the featured ingredient – you can’t get much more local than what’s grown right in my own house!
Then I went into my deep freeze and pulled out some cranberries and red currants. The red currants were grown by my mom in Bruce County. She always has way more currants than she can use and gave me a bag of berries that’s been in the freezer since last summer. The cranberries were picked up at a farm stand off highway 400 in the Orillia area and were grown not far north of there. That’s two more local ingredients!
So maybe I can be forgiven for the non-local orange? 😉
This recipe is loosely based on a Raspberry & Red Currant sauce in The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard. I went on a few tangents from there. There were a few little things I’d change for next time. For one, I’d cook and strain the currants on their own and then make the sauce from there with whole cranberries (they should be cooked just until they burst, like you would with cranberry sauce). I’d also add a bit more rosemary, although the rosemary may shine through more after the sauce has had a few more weeks to blend.
Herbed Cranberry & Red Currant Sauce
Yield: 3 1/2 cups
Level: Intermediate
4 cups red currants (fresh or frozen)
4 cups cranberries (fresh or frozen)
1 cup water
1 1/2 cups sugar
juice of one orange (about 1/2 cup)
zest of one orange
2 1/2 tbsp fresh rosemary
1. Combine red currants, cranberries, and water in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, covered, for 20 minutes. Strain mixture through a fine sieve or cloth (you may need to let it sit for a few hours to drip); discard pulp.
2. Return sauce to pan, add orange juice, and return to a boil. Slowly add sugar, stirring constantly until sugar is dissolved. Stir in orange zest and rosemary; boil gently for 5 minutes.
3. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim. Process 15 minutes for half-pint (250mL) jars. [Don’t know how to do this step? Check out the Tigress’ great Canning 101 post for a great primer.]
(the half-filled jar went straight into the fridge after this photo!)
One final thing: this sauce is delicious… but I have no idea what to use it on. It’s both sweet and tart, with a nice hint of citrus. The rosemary seems to complement the fruit very nicely. It’s quite runny but, judging from how it looked when I canned it up, it may thicken slightly as it cools. So… any ideas?
April 23, 2010 at 10:18 am
This sounds fabulous. I’m so envious of “more red currants than she can use.” I can think of a million things to do with the sauce, but here are just a few: a marinade for chicken, turkey or pork roast; drizzled over cheesecake, pound cake or angel food cake for dessert (maybe thickened with a little more sugar or honey), stir into yogurt or oatmeal for breakfast, serve over pancakes or French toast, glaze a fruit tart, or strain into a fancy martini.
April 25, 2010 at 9:28 am
Oh, goodness, local kitchen. A fancy martini? That’s a fantastic idea. I think I might have to try that one… maybe tonight. 🙂
My mom only has three red currant bushes, but they’re huge and produce so many berries that she gives them to many friends and family and still has plenty to leave on the bushes for the birds. It’s amazing! I’ll have to take a photo of them in July at the height of their production.
April 25, 2010 at 9:17 am
[…] her red currants for me. Those precious berries sat in my freezer until I pulled them out to make this month’s Can Jam recipe. I won’t make the mistake of leaving them unused for that long […]
April 28, 2010 at 8:22 am
[…] This post was mentioned on Twitter by Melanie Roscoe. Melanie Roscoe said: New blog post! Tigress' Can Jam April: Herbed Cranberry & Red Currant Sauce http://bit.ly/9vqCpL #TigressCanJam […]
April 28, 2010 at 4:12 pm
Oh, I have several ideas what to use it for:
#1: Send some to my house.
#2: Send some to my house.
#3: Send some to my house.
No, honestly, I think it would be great on top of vanilla ice cream! And if you want to go for a savoury dish, check out this recipe on Culinate: http://tinyurl.com/2us8xsx. Swedish meatballs with a cranberry sauce. I served this dish with mashed potatoes and it was DIVINE. Instead of the cranberry sauce in the recipe you could just take your cranberry redcurrant sauce.
Let us know what you’ve decided on!
May 4, 2010 at 2:30 pm
I made a chicken last weekend that was AWESOME. I’m hoping to post about it if I can find time this week. I’m going to try your meatballs suggestion this weekend! I’m excited!!!
May 3, 2010 at 10:51 pm
Beautiful – I have been talking to Woodman about currants – if you don’t grow them, where the heck do you find them. I have never seen them for sale anywhere.
May 4, 2010 at 2:37 pm
I would start at your local farmer’s market. Ask around starting late June to find out who will have them in July. If no one there has them, start searching local fruit farms. Here in Ontario, red currants grow wild in some areas, so they’re not RARE, but I don’t think I’ve ever seen them in the grocery store. Farmer’s market is probably your best starting place.
May 13, 2010 at 5:51 pm
Thanks, I have not seen them at the farmers markets but have never really “looked” for them. Thanks for the hint on timing.
July 13, 2010 at 7:20 pm
This sounds wonderful – but I’m a step ahead and am steaming by red currants into juice. So how much juice comes out of 4 cups of red currants? Did you try the tarragon and thyme?
I would use the sauce with Lamb maybe? Positively going to try the Swedish Meatball recipe…..
October 25, 2011 at 12:14 pm
Stumbled across your site while looking for a red currant ‘n cranberry jelly sauce to make. How do the herbs taste in this?
Funny, I followed your blog a year or two ago (“attempted” your monthly canning challenge but fell far short!) and I had thought you lived in NYC…
Thanks for a great canning blog!
Stephanie
(former Ontarian gone NewYorkan but not in The City)
December 12, 2011 at 7:03 am
Hey Stephanie,
The herbs are great. They give some great depth to the flavour but aren’t overpowering. 🙂
Thanks for coming by! Unfortunately, I wasn’t able to finish the year of canning either – I ran out of room to store all the jars! But I’m hoping to do more canning again once I deplete my current stock of preserves.
Melanie