Currant Syrup

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Currant Syrup
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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)
Calorie3,044,070 cal.(144,956 %)
Protein24,600 g(25,102 %)
Fat5,500 g(4,741 %)
Carbohydrates681,000 g(454,000 %)
Sugar added998 g(3,992 %)
Roughage52,000.8 g(173,336 %)
Vitamin A50 mg(6,250 %)
Vitamin D0 μg(0 %)
Vitamin E6,000.2 mg(50,002 %)
Vitamin K40,000 μg(66,667 %)
Vitamin B₁1,200 mg(120,000 %)
Vitamin B₂550 mg(50,000 %)
Niacin5,830.2 mg(48,585 %)
Vitamin B₆1,100 mg(78,571 %)
Folate40,004 μg(13,335 %)
Pantothenic acid1,000.2 mg(16,670 %)
Biotin20,000.3 μg(44,445 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10,030 mg(10,558 %)
Potassium7,820,120 mg(195,503 %)
Calcium800,017 mg(80,002 %)
Magnesium410,017 mg(136,672 %)
Iron22,703.2 mg(151,355 %)
Iodine20,001 μg(10,001 %)
Zinc2,450.3 mg(30,629 %)
Saturated fatty acids2,160.1 g
Uric acid1,070,010 mg
Cholesterol0 mg
Complete sugar672,000 g

Ingredients

for
1
Ingredients
500 kilograms red Currants
500 kilograms black Currants
1 organic lemon
1 Vanilla bean
1 kilogram sugar
How healthy are the main ingredients?
Currantsugarlemon

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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