Red Currant Jelly

Ingredients:
4 lbs. red currants
6-1/2 cups granulated sugar
1 cup water
4 oz. liquid pectin

Preparation:
In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.

Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.  Makes 5 1/2- pint jars of jelly.

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Red Currant and Orange Cake

Ingredients:
3 cups fresh red currants
zest of 2 oranges
4 Tbsp. unsalted soft butter
1 cup sugar
1/4 cup vegetable oil
2 eggs
1 Tbsp. baking powder
3 cups cake flour
1 cup milk

Preparation:
Pull the currants gently off their stems. Rinse them and set aside. Butter the sides and bottom of a 10” cake pan; line the bottom with a circle of parchment or wax paper. Preheat the oven to 350º F. Using an electric mixer (paddle attachment if you have one), cream the butter and sugar until light. Mix in the oil. Add the eggs and mix until smooth. Scrape the sides and bottom of the bowl. With the mixer on low speed, add the baking powder and 1 cup of flour. When well combined, add half the milk, another cup of flour, the rest of the milk, and the rest of the flour, mixing well after each addition. Remove the bowl from the mixer and gently fold in the currants and orange zest. Pour the batter into the prepared pan and bake until golden brown and firm on top, about 50 minutes. Cool on a rack to room temperature. Serve with whipped cream.