Red currant jelly is another Danish classic. I could not imagine eating meatloaf without red currant jelly, but it is also great with most pork dishes and game.
It can also be wonderful on top of a freshly baked warm bun with melting butter and excellent piece of cheese. I’ll often have a bowl of skyr for breakfast and I’ll put in a couple of tablespoons of jelly. A spoonful in the gravy, makes the most wonderful sauce. Only your imagination sets the limits.
Here is the recipe for homemade sugar-free red currant jelly. I hope you will love it.
Ingredients 1 Servings
Red currant berries750 g
Water200 ml
Potato flour
Can be substituted with corn starch
2 tbsps
Flydende Sød
Apx. 60 ml pr 1000 g juice (or equivalent of about 500 g of sugar if using another sweetener)
Wash the berries and put in them in a pot with stalks and everything.
Put in 200 ml of water and boil for about 15 minutes, stirring often. Make sure all the berries are popped.
Line a sieve with cheese cloth (or a clean dish towel) and place it over a bowl. Pour the berry mixture into the sieve and let it drain until no more juice comes through (½ to 1 hour).
Mix 2 tablespoons of potato flour with 2 tablespoons of cold water. Make sure it is completely dissolved.
Weigh the juice. Divide the weight by 16 and add that much in ml of Flydende Sød. Be careful as a little makes a lot of difference. Pour the potato flour mixture into the juice and pour everything into a clean pot.
Heat while stirring. When it comes to a boil, turn down the heat and let it simmer for about 2 minutes.
Pour the jelly into a sterilized glass.
Close the glass and put in into the refrigerator. That is how easy it is to make homemade sugar-free red currant jelly.
