Karlas Nordic Kitchen

  • Home
  • About Me
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Salads
    • Bread & Cakes
    • Articles and Reviews
    • Recipe Index
  • Press
  • Contact
    • Contact Me
    • Photography
    • Disclaimer & Copyright
    • Sitemap
  • Food Tours in Copenhagen
You are here: Home / Recipes / Sugared redcurrants

Sugared redcurrants

16/08/2021 by Julie Karla Leave a Comment

Sugared redcurrants is something that many people here in Denmark make, when its the high season of redcurrants. And it is now! I just love redcurrants and luckily where we live, there is a lot of redcurrant bushes that are free to pick from. So each year, me, my husband and our two sons at 2 and 5 pick A LOT of redcurrants to take home and make somthing delicious out of in the kitchen.

Sugared redcurrants for desserts or savory dishes

I typically use the redcurrants in the sweet kitchen. Either I make these sugared redcurrants or trifle or cake. Typically a brownie-like kind of cake with white chocolate and redcurrants! Yum.

But it’s also absolutely delicious to serve these sugar coated redcurrants with savory dishes. For example Danish meatballs or another traditional Danish dish the skillet meatloaf with sauteed cabbage. It would go so well with that dish. Especially if you serve it together with a savory mushroom sauce!

What do you make with redcurrants

As I have readers from across the world, I would love to know what you typically make with redcurrants? Do you as well use them in both the sweet and savory kitchen? Let me know in the comments field below!

Danish sugared redcurrants
Print

Sugared redcurrants

Course Side Dish
Cuisine Danish
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar

Ingredients

  • 200 grams redcurrants
  • 70 grams sugar

Instructions

  1. Start by placing a layer of currants and then a layer of sugar in a jar. Continue this way, so you have layers of currants and sugar, until finished.

  2. Place the lid on and shake the glass well.

  3. Leave it for minimum 1 hour before eating.

  4. Keep the redcurrants refrigerated and use them in savory or sweet dishes.

Sugared redcurrants for desserts
Sugared redcurrants from summer harvest

Related Nordic Recipes:

Fruit and nut log
Madeleine Cakes with Almond flour, Applesauce & Apricots
Overnight Chia Porridge with Rye

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Breakfast, Desserts, Dinner, Dip, Recipes

« Open faced sandwich – Two vegetarian versions
Blackberry muffins with coconut and cardamom »

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

subscribe  to  get  a  free cookbook with nordic recipes

https://www.youtube.com/watch?v=RDdCH95hB5Y

SEARCH FOR A NORDIC RECIPE

Follow on Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

New Article: Nordic Ingredients

Gooselings| Nature photography | www.karlasnordickitchen.com

New Scandinavian Cooking And Ingredients

Most Popular Posts

  • Spelt Crackers on www.karlasnordickitchen.com Spelt Crackers
  • Porridge with whole grain rye Porridge with whole grain rye
  • Breakfast Pie With kiwi and Sourcream| Healthy Breakfast Recipes | www.karlasnordickitchen.com Healthy Breakfast Recipes – Pie with Yogurt & Kiwi

Connect with us!

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2017 • Julie Karla – Copenhagen, Denmark

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.