Red currants and nectarines make a colorful nectar that tastes great too. Like other nectars, it can be poured into juice pop molds and frozen.
MAKES: about 3 cups
INGREDIENTS:
- 2½ pints overripe red currants
- 3 overripe nectarines (approx. 1 pound in weight), halved, stoned and diced
- sugar (for quantity see step 3)
INSTRUCTIONS:
- Strip the red currants from their stalks—the simplest and quickest way is to run the tines of a fork over the stems.
- Place the nectarines in the top of a double boiler or in a bowl over a pan of simmering water. Mash the fruits with the back of a spoon to break them down and add ½ cup water. Cook until the fruit is soft, then add the red currants and continue to cook until they are soft and the juice is flowing. Strain through a sieve into a measuring pitcher; discard the pulp.
- Add ⅝ rounded cup sugar to every 1 cup juice and stir over a low heat until all the sugar has dissolved. Bring just to the boil, then quickly remove from the heat.
- Pour the nectar into clean, clip-top or corked bottles and sterilize, or pour into freezer containers, seal, and freeze. To make juice pops, use purchased pop molds.
