I’ve never really cooked with redcurrants before, not really had a call to. Over the last few weeks though I’ve been looking after people’s gardens, doing the watering and weeding whilst they have been away. The gardens have been bursting with ripe redcurrants which of course I just had to try on Porridge!
One of the key reasons I’ve not made much of an effort to cook with redcurrants in the past is the tart taste to the little berry. However redcurrants are packed with vitamin C which has made me look past their taste, to make a tasty Porridge. To gently sweeten the berries I use just a little xylitol which I love cooking with as it’s a natural alternative to sugar and has no real flavour, allowing you to still taste the redcurrants.
Of course the most famous culinary use of redcurrants is as jelly – to serve with meat and jam – to give you much needed vitamins through the cold winter months. But this recipe is simple, seasonal and will bring colour and cheer to your Porridge as the rain returns this week.
Really Simple Redcurrant Porridge
Redcurrant Preparation: 10 mins
Porridge Cooking Time: 6 mins
1 punnet of redcurrants
A little cold water for cooking the redcurrants
1 teaspoon of xylitol
1 1/2 cups jumbo oats
1 cup of water
2 cups of full cream milk
1/4 teaspoon vanilla extract
Take the redcurrants and wash thoroughly.
Remove stalks from the berries.
Cover the base of a saucepan with cold water and place over a low heat.
Add most of the berries, leaving some to garnish the Porridge, and slowly simmer until the berries have turned mushy.
Remove from the heat and pour into a sieve.
Place the sieve over a clean saucepan and with the back of a spatula push the berries through the sieve, catching the juice in the saucepan. This will give you a nice thick redcurrant syrup whilst preventing any of the seeds or stray stalks from getting into the juice.
Place the saucepan with the redcurrant juice over a low heat and slowly warm.
Add the teaspoon of xylitol and stir through thoroughly.
Whilst the berries are slowly simmering place the oats, water and milk into a seperate clean saucepan and place over a high heat.
Cook for 2 mins until the oats boil.
Reduce the heat and stir in the vanilla.
Keep stirring for 3-4 mins or until you have a nice thick Porridge consistency.
Remove the oats from the hob and pour into two bowls.
Swirl in the redcurrant syrup.
Garnish with a few berries and sit and enjoy the spirit of summer whilst the rain pours down outside – sorry but don’t forget the rain is good for the garden so good for the berries!