Red currant juice

To obtain redcurrant juice, 2 kg of berries should be sorted, washed, poured with twigs into a saucepan and slightly kneaded with a tolkushki. Then pour them 1 liter of cold water, bring to a boil and boil for 10 minutes. Strain the broth through a sieve, add 300-400 g of sugar to the resulting juice, bring everything to a boil again and pour it into sterilized bottles (cans) or serving cups. 

Close the sterilized bottles (cans) with boiled lids, check the bottles (cans) for tightness and store them in a dark, cool place. Canned red wine juice can be stored for 1-2 years. 

Before use, canned or freshly prepared red currant juice is recommended to be diluted with cold boiled water and additionally sweetened. 

In cooking, red currant juice can replace natural vinegar.