Pastilla "Explosion of taste" from Chinese black currant with orange

Category: Confectionery
Pastila Blast of Chinese Blackcurrant Flavor with Orange

Ingredients

Black currant 1.5KG
Orange 1 PC
Lemon zest with 1 piece
Apples 2 pcs
Sugar / honey taste

Cooking method

You should definitely try this flavor bomb! In addition to the explosion of taste, you will also get a vitamin flash! Your world will never be the same))
I have Chinese black currant, and it has very large and hard bones. Therefore, I interrupt it on a blender and grind it through a sieve. If you have regular blackcurrant, then you don't have to. Apples must be baked or steamed (in general, thermally processed) so that they give more plasticity to the pastille, plus remove the peel. Divide the orange into slices and peel (I cut off the upper part of the peel a little on a slice, and then it comes off well). Remove the zest from the lemon. We interrupt everything in a blender and mix with currants. Add sugar or honey to taste. I added 4 tbsp. l. Sahara. We pour on pallets and dry for 16 hours at a temperature of 50 degrees. If honey was added, the temperature should be lower.
In general, my children ate it up very quickly, although they generally hate currants like that.
All the best!

Note



And this is black currant marshmallow without unnecessary problems


Rita
Wow! It looks very nice and appetizing!
kliviya
Quote: Rita

Wow! It looks very nice and appetizing!

Thank you ))
LelyaLelya
This is not Chinese black currant. This yoshta is a hybrid of currants and gooseberries. The plant was bred in the 1970s in Germany by breeder Rudolf Bauer and unfortunately has nothing to do with China. And marshmallow, I'm sure delicious. Although any candy is tasty and healthy
kliviya
Quote: LelyaLelia

This is not Chinese black currant. This yoshta is a hybrid of currants and gooseberries. The plant was bred in the 1970s in Germany by breeder Rudolf Bauer and unfortunately has nothing to do with China. And marshmallow, I'm sure delicious. Although any candy is tasty and healthy

Thanks for the educational program! )) it is, indeed, also called "Chinese", but, of course, this is a popular name.
NataViola
I apologize very much for interfering, but this currant is my favorite and I stubbornly defend its rights to an honest name)
This is a separate type of currant, like red and black - golden currant, for example, in the Orenburg province, it is actually called Chinese. In a bush, it really looks like yoshta, but the berries are different - in yoshta they are matte and the tail is more like black currant, and in golden berries they are glossy and the tail is long and thin. Well, the taste is different.
Once again, I beg your pardon for the offtopic.
kliviya
Quote: NataViola

I apologize very much for interfering, but this currant is my favorite and I stubbornly defend its rights to an honest name)
This is a separate type of currant, like red and black - golden currant, for example in the Orenburg province it is actually called Chinese. In a bush, it really looks like yoshta, but the berries are different - in yoshta they are matte and the tail is more like a black currant, and in a golden berry they are glossy and the tail is long and thin. Well, the taste is different.
Once again, I beg your pardon for the offtopic.

Thank you very much)) In a dispute, truth is born! It is very good when everyone can convey their information!
nila
I have a lot of this currant in the yard. Every year the harvest has to be distributed among relatives. This year I froze a lot, and made jam on agar Apricot jam on agar-agar # 110 , and combined juice - pear, white nutmeg grapes and currants.
My bushes are more than 50 years old, inherited from my mothers-in-law. And every year the harvest is plentiful, we collect a lot, but also a lot falls off. But for the first time I hear the name that it is Chinese currant. I did not even immediately understand what kind of currant we were talking about, just looking at the photo I figured it out. We just call it a long currant. In general, its correct name is Golden currant. This name can be seen given as a definition of the flowering of the bush in spring. The bushes are all yellow and odorous, bloom beautifully, we are one of the first on the site.
Here's the first Google link I come across 🔗... Nothing to do with Chinese currant
Albina
And I do not know such a currant. I would like to try
kliviya
Quote: nila

I have a lot of this currant in the yard. Every year the harvest has to be distributed among relatives. This year I froze a lot, and made jam on agar Apricot jam on agar-agar # 110 , and combined juice - pear, white nutmeg grapes and currants.
My bushes are more than 50 years old, inherited from my mothers-in-law. And every year the harvest is plentiful, we collect a lot, but also a lot crumbles. But for the first time I hear the name that it is Chinese currant. I didn't even immediately understand what kind of currant we were talking about, just looking at the photo I figured it out. We just call it a long currant. In general, its correct name is Golden currant. This name can be seen given as a definition of the flowering of the bush in spring. The bushes are all yellow and odorous, bloom beautifully, we are one of the first on the site.
Here's the first Google link I come across 🔗... Nothing to do with Chinese currant
In our country, it grows in almost every summer cottage. We have two dachas in completely different areas of the region. And everywhere it is called "Chinese". It didn’t even occur to me that someone would not understand what kind of currant we were talking about)) Of course, in different regions and, even more so, in different countries (although you and I live in the same country, and even the region -neighbors) can be called differently. Even having written the name "Golden", I think, too, very few people would understand what is at stake. In my video about mulberry marshmallow, they even wrote to me that they had never heard or seen such a tree! So it happens like that))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers