Currant Syrup
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 30 min.
Ready in
Calories:
3044070
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,044,070 cal. | (144,956 %) | ||
| Protein | 24,600 g | (25,102 %) | ||
| Fat | 5,500 g | (4,741 %) | ||
| Carbohydrates | 681,000 g | (454,000 %) | ||
| Sugar added | 998 g | (3,992 %) | ||
| Roughage | 52,000.8 g | (173,336 %) |
more nutritional values
| Vitamin A | 50 mg | (6,250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6,000.2 mg | (50,002 %) | ||
| Vitamin K | 40,000 μg | (66,667 %) | ||
| Vitamin B₁ | 1,200 mg | (120,000 %) | ||
| Vitamin B₂ | 550 mg | (50,000 %) | ||
| Niacin | 5,830.2 mg | (48,585 %) | ||
| Vitamin B₆ | 1,100 mg | (78,571 %) | ||
| Folate | 40,004 μg | (13,335 %) | ||
| Pantothenic acid | 1,000.2 mg | (16,670 %) | ||
| Biotin | 20,000.3 μg | (44,445 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10,030 mg | (10,558 %) | ||
| Potassium | 7,820,120 mg | (195,503 %) | ||
| Calcium | 800,017 mg | (80,002 %) | ||
| Magnesium | 410,017 mg | (136,672 %) | ||
| Iron | 22,703.2 mg | (151,355 %) | ||
| Iodine | 20,001 μg | (10,001 %) | ||
| Zinc | 2,450.3 mg | (30,629 %) | ||
| Saturated fatty acids | 2,160.1 g | |||
| Uric acid | 1,070,010 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 672,000 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 kilograms red Currants
- 500 kilograms black Currants
- 1 organic lemon
- 1 Vanilla bean
- 1 kilogram sugar
Preparation steps
1.
Rinse the currants, then remove from the vines. Rinse the lemon in hot water, then cut into slices. Slit the vanilla bean lengthwise and scrape out the seeds. Bring the sugar, 1 liter (approximately 1 quart) of water, the lemon slices, vanilla beans, and vanilla bean to a boil. Add the currants to the syrup, reduce the heat, and simmer for 10 minutes. Crush the currant mixture lightly with a potato masher. Remove the syrup from the heat, cover, and let infuse overnight.
2.
The following day, pass the syrup through a fine strainer lined with cheesecloth. Squeeze the berries to extract all of the liquid. Bring the syrup to a boil, then pour into sterilized prepared jars. Seal tightly and cool completely.
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