I often cook currant pastille. In summer I use fresh berries for this, and in winter — frozen. To be honest, there is not much difference in taste. It is important that the dessert is prepared from natural products and retains the maximum of useful substances.
Ingredients
- Currant - 1 kg
- Sugar - 200 g
- Water - 150 ml
Step-by-step cooking recipe
Sort the currants, rinse and place in a saucepan.
Add sugar, water and boil for 5 minutes from the moment of boiling.
Puree the berries with an immersion blender.
Return the pan to the heat and boil for 5-7 minutes, stirring frequently.
Cover the baking sheet with baking paper, pour out the currant blank with a layer of about 0.5 cm.
Dry for 8 hours in the oven at a temperature of 65 degrees. For the best result, it is recommended to open the oven door slightly.
Separate the currant paste from the paper, cut and roll into tubes.
