Why should I make liqueurs at home?

There are lots of good reasons to make your own fruit liqueurs. For a start it’s really easy and a lot of fun, you also know exactly what went into your drink which is always a good thing. It’s cool to bring out your own homemade drinks to serve to your friends, and a bottle of Blackcurrant Gin is an unusual and interesting gift to give too.

What ingredients do I need to make Blackcurrant Gin?

You only need three ingredients to make this liqueur, they are blackcurrants, gin and sugar.

What are blackcurrants?

Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.

Where can I buy blackcurrants?

Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.

Can I use frozen blackcurrants?

Yes, just use them in the same way as fresh blackcurrants, they will thaw out fairly quickly in the gin and sugar mixture.

Can I grow blackcurrants?

Read my Step-by-Step Guide: How to Grow Blackcurrants for all the information you need to successfully grow your own blackcurrants in the garden or in a container.

What kind of Gin should I use to make Blackcurrant Gin?

Use any unflavoured gin as you are going to add the flavour with the blackcurrants. I find that supermarket own brand gin is perfectly suitable for making my Blackcurrant Gin.

What kind of sugar should I use?

Standard white granulated sugar is the best choice as it imparts sweetness without any other flavours. It takes a couple of days to dissolve into the gin but that is fine as the liqueur will be in the jar much longer than that.

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

Do I need any fancy equipment to make Blackcurrant Gin?

The equipment you need is pretty standard kitchen kit other than a piece of muslin or a jelly bag. You will need:

• Large glass jar with lid
• Jug
• Funnel (optional)
• Jelly bag or muslin
• Glass bottle with lid

How do I sterilise the bottles?

Find out why you should sterilise your bottles and about the different methods you can use to sterilise bottles and jars in this article.

How long does it take to infuse the blackcurrants?

You need to leave the blackcurrants in the gin for at least 3 weeks before straining into a bottle. You can leave it longer, and as long as your bottle is sterilised it will come to no harm and the flavour will be more intense.

After you have bottled the blackcurrant gin you can drink it straight away, However, it will improve if you leave it for around 3 months to mature in the bottle.

How should I store Blackcurrant Gin?

Store the gin liqueur in a cool dark place. Once you have opened the bottle I recommend that you store it in the fridge. The liqueur will oxidise after about 2 weeks and go a reddish brown colour. You can still drink it but it is better to use it beore this happens which is why I use small bottles.

Can I make a larger quantity?

Yes, you absolutely can. This is a very simple recipe so just increase the quantities in the same proportions to make more gin!

How should I serve Blackcurrant Gin?

There are many ways to serve blackcurrant gin and I’m sure you’ll find your own favourite but here are a few ideas to try:

• As this is a sweet liqueur style of gin it is delicious served neat in a small glass or try it over ice.
• Go for a classic by adding ice and tonic water and garnish with lemon and mint.
• If you prefer a sweeter taste then try adding lemonade for an easy drinking option.
• Make a fruity cocktail with blackcurrant gin and prosecco and garnish with berries and slices of lime.
• Add a tablespoon of blackcurrant gin to a summer fruit salad of red fruits or pour over ice cream for an indulgent dessert.

Give Blackcurrant Gin as a gift

This homemade liqueur makes a lovely gift for a gin lover. Simply dress it up with a ribbon and a tag and it will be very welcome.

What else can I make with blackcurrants?

There are many different ways to use blackcurrants and they also freeze really well so you can keep them until you need them. I have many recipes on this website and you can find them all together through the link below.

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Blackcurrant Gin

Blackcurrant Gin is a simple and delicious liqueur that you can make at home with only three ingredients. It makes a wonderful drink to sip on it's own or add ice and something sparkling to make it into the perfect summer cooler.

Course Drinks

Cuisine British

Keyword blackcurrant, blackcurrants, gin

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Infusing time 90 days days

Total Time 90 days days 5 minutes minutes

Servings 6

Calories 127kcal

Author Janice Pattie

Equipment

• 1 large glass jar minimum 500 ml
• 1 jug
• 1 funnel
• 1 jelly bag or muslin
• 1 250 ml (½ pint) glass bottle with lid

Ingredients

• 100 grams Blackcurrants
• 60 grams sugar
• 200 millilitres gin

Metric – US Customary units

Instructions

• Put 100 grams (1 cup) fresh or frozen blackcurrants in to a large glass jar (that has a screw top lid) with 60 grams (⅓ cup) granulated white sugar.
  
• Add 200 millilitres (1 cup) gin to the jar and screw on the lid.
  
• Shake the jar and put in a cool dark place, I put mine in the bottom of my larder. Shake the jar every day for a week or until the sugar has all dissolved. Then leave for 3- 4 weeks.
  
• Sterilise a muslin cloth or jelly bag by putting it into a heatproof bowl and covering with boiling water. Once cool enough, carefully lift it from the bowl with clean hand and wring out the excess water.
  
• Place a sieve over a large jug or bowl and put the muslin over the sieve.
  
• Pour the contents of the jar onto the cloth.
  
• Leave until all the liquid has drained into the jug or bowl and the currants are left in the cloth. I discard the fruit, although I know some people may with to use them to add to jams or use in desserts.
  
• Use a jug or funnel to pour the Blackcurrant Gin into a sterilised bottle. Seal with a tight lid and store in a cool dark place for 3 months before drinking.
  
• As this blackcurrant gin is sweetened you can drink it as it is neat or over ice. For a long drink, add tonic water, lemonade or Prosecco with ice and lemon or lime.
  

Notes

To make a larger quantity of Blackcurrant Gin, simply increase the quantities and use a larger jar or several jars! 

Nutrition

Calories: 127kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 55mg | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

This post Blackcurrant Gin was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

Why make Slow Cooker Coconut Chicken Curry?

I always have good intentions to roast and grind my own spices, but somehow time is rarely on my side. This recipe gives you all the flavours of a ‘from scratch’ curry with very little preparation time.

This is also a very family friendly curry, it has just enough spice for flavour without extreme heat. If you like more heat then you can always add some chilli flakes.

Why should I make Coconut Chicken Curry in my slow cooker?

I like to use my slow cooker to make any kind of stew, casserole or curry. The long slow cooking allows the ingredients to fully combine and it’s just so convenient.

What kind of slow cooker should I use?

There are many different brands and types of slow cookers. They also come in different sizes, I prefer a large slow cooker so that I can batch cook and freeze some of the recipe for another day. Here are a few of the different kinds of slow cookers on the market:

• Traditional slow cookers have a crockery pot that lifts out of the heating part of the appliance.
• Sear and Stew slow cookers have a metal pot that you can use on the stovetop to brown meat and vegetables before transferring to the slow cooker base for long cooking.
• Multi Cookers often have a slow cooker setting as well as being suitable for pressure cooking and sometimes air frying or roasting as well.

I have both a crockery pot slow cooker and a sear and stew model. I tend to use the sear and stew slow cooker most and that is the model I used for this recipe.

What ingredients do I need to make the Coconut Chicken Curry?

All the ingredients are easily available in supermarkets and grocery stores. Here is what you need:

• oil
• garlic
• ginger
• chicken
• potatoes
• curry paste
• coocnut milk
• cashew nuts (optional)
• flaked coconut (optional)

What kind of oil should I use?

Use a flavourless oil such as rape seed oil (canola), sunflower or vegetable oil. Ghee (a type of clarified butter) is the traditional fat that is used to cook curry so if you have some you can also use that.

I don’t have fresh garlic, can I use garlic granules?

Yes, you can use garlic granules or garlic powder. They both work well in slow cooker recipes, substitute one teaspoon of powder for each clove of garlic.

What can I substitute for fresh ginger?

If you don’t have any fresh ginger then you can use ginger paste or frozen grated ginger for this recipe. I don’t recommend using powdered dried ginger as the flavour is very different to fresh ginger.

What cut of chicken should I use?

I have made this recipe with skinless chicken breast fillets but you can also use either boneless skinless chicken thighs or bone-in chicken thighs.

Can I leave out the potatoes?

I added the potatoes to this curry so that it can be served as a one-pot recipe with no additional pots or pans required. However, you can leave out the potatoes and serve the curry over rice.

What kind of curry paste should I use in Slow Cooker Coconut Chicken Curry?

I use Madras curry paste as it has a nice medium heat and a good curry flavour. However, you should use the curry paste that you like, a Korma paste would be good if you prefer your curry a little milder. 

What is coconut milk?

Coconut milk is made by blending or pressing the white flesh of the coconut and mixing with water. It is then strained and the the rich creamy coconut milk contains a high amount of coconut oil..

Coconut milk is available in cans from the supermarket and adds so much flavour to sweet and savoury dishes.

Why should I garnish the curry with cashew nuts and flaked coconut?

I really like the additional crunch and texture of toasted cashew nuts and flakes of coconut. You can also add some chopped coriander leaves (cilantro).

Can I make Slow Cooker Coconut Chicken Curry ahead of time?

Yes! Curry is one of the dishes that really benefits from being made the day before. Let it cool a little then spoon into a freezer proof container and cover. Reheat gently in a pan, the oven or microwave until the curry is piping hot.

Can I freeze the curry?

Yes, this curry is suitable for freezing. Cool slightly then refrigerate until cold. Put the curry into a freezerproof container and freeze for up to 3 months. Defrost overnight in the fridge or use the defrost setting on your microwave.

Reheat gently, stirring occasionally. You can reheat the curry on the stove in a pan, in a casserole dish in the oven or in a microwave safe container in your microwave.

Vegetarian

This recipe is not suitable for vegetarians.

Gluten Free

If you can use a GF curry paste then this recipe can be gluten free. However, please check all ingredients are suitable for your own dietary needs.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Slow Cooker Coconut Chicken Curry?

You can serve Slow Cooker Coconut Chicken Curry straight from the slow cooker with or without the garnish.

• Serve over plain boiled or steamed basmati rice.
• Naan is a traditional South Asian bread to serve with curry.
• Add a garnish of toasted cashew nuts and coconut flakes (or buy ready toasted).
• Sprinkle with finely chopped coriander leaves (cilantro).
• Mango chutney pairs really well with this curry, serve it on the side.
• Make a raita with chopped cucumber, yogurt and salt, this cooling side is delicious and adds a cooling crunch.

More Curry Recipes

Slow Cooker Beef Massaman Curry

Slow Cooker Beef Massaman Curry is a mild fragrant Thai curry. It's a rich stew of tender beef and chunks of potatoes slowly cooked in a coconut sauce flavoured with spice paste that includes cinnamon, cloves and cardamom. Garnish with peanuts and serve with rice.

Check out this recipe

Slow Cooker Lamb Curry

An easy yogurt marinated, mildly spiced, lamb curry cooked in your slow cooker.

Check out this recipe

Vietnamese Chicken Curry – ca ri ga

Chicken curry based on the flavours of Vietnam, similar flavours to a Thai Green curry

Check out this recipe

Print

Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry is a rich and creamy curry made easy with curry paste and coconut milk. The chicken is tender and the spices and coconut milk blend to make a sweet mild curry that's ideal for all the family.

Course Main Course

Cuisine Asian, British

Keyword chicken, colconut, curry, slow cooker

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 4

Calories 361kcal

Author Janice Pattie

Ingredients

• 1 teaspoon rape seed oil
• 3 cloves garlic
• 2 teaspoon grated fresh ginger
• 2 tablespoon curry paste
• 500 grams chicken breast fillets
• 3 medium potatoes diced
• 400 grams can of coconut milk

Metric – US Customary units

Instructions

• Heat 1 teaspoon of oil in a pan (or in the slow cooker base if you have a metal slow cooker bowl) and add the 3 crushed cloves of garlic and 2 teaspoons of grated ginger.
• Cook on a medium heat for a couple of minutes.
• Add 2 tablespoons curry paste and cook for another minute.
• Cut 500 grams (1lb) chicken breasts into bite sized pieces and add to the pan.
• Cook for about 3 minutes until the outside of the chicken takes on some colour.
• Add 3 medium sized potatoes cut into chunks and mix into the spice and chicken mixture.
• Add a 400 gram (14 oz) can of coconut milk.
• Spoon the curry into the slow cooker bowl and cook for 4 hours on low.
• You can serve this curry as it is or over rice. garnish with in a bowl with toasted cashew nuts, coconut flakes and chopped coriander leaves (cilantro).

Nutrition

Calories: 361kcal | Carbohydrates: 4g | Protein: 29g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 159mg | Potassium: 696mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1219IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 4mg

This post Slow Cooker Chicken Curry was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

WHY DO WE CELBRATE SPRING AND EASTER?

We celebrate spring and Easter because humans have long marked the return of light and life after winter. Christians celebrate Easter to mark their belief in Jesus’ resurrection and the hope of new life.

The timing and some customs of Easter overlap with older spring festivals which is why eggs, rabbits and flowers are featured in Easter celebrations.

EASTER FEASTS

Easter is also the end of Lent and the traditional period of fasting and denial. Whatever your beliefs, this time of year is often celebrated with a feast of some kind. In the UK it is often a roast dinner served on Easter Sunday and lamb is the most common meat to be roasted. But chicken, turkey or ham are also good choices.

As well as plenty of chocolate eggs there are traditional Easter bakes such as Hot Cross Buns and Simnel Cake to enjoy. And don’t forget breakfast or brunch and delicious desserts.

I’ve collected together all the recipes I’ve developed over the years to celebrate this special time of year and I hope you enjoy making and eating them too.

DINNER RECIPES

Easter Sunday can be a busy time, with egg hunts and other activities, so my recipes are for the main course are all made in the slow cooker for ease and convenience.

Slow Cooker Lamb with Gravy

Slow Cooker Lamb with Gravy is the perfect way to tender and delicious roast lamb that makes its own gravy. It's the ideal way for busy families to create a special dinner with no stress.

Check out this recipe

Slow Cooker Ham in Ginger Beer

Ham in Ginger beer has a sweet and spicy flavour, it's delicious warm served with mashed potatoes and seasonal vegetables or serve cold with salad and pickles.

Check out this recipe

SLOW COOKER HERBED TURKEY CROWN

Slow Cooker Herbed Turkey Crown is a super simple stress-free way to cook a moist and flavourful turkey crown (breast) joint in your slow cooker.

Check out this recipe

Slow Cooker Lamb with Rosemary and Lemon

A fragrant leg of lamb flavoured with rosemary, garlic and lemon. Start your prep the night before for a really easy ‘roast’.

Check out this recipe

Roast Chicken Dinner for Two (Slow Cooker)

Tender chicken, potatoes, carrots and peas with sage and onion stuffing ALL cooked in one Slow Cooker.

Check out this recipe

EASTER SIDES FOR ROAST DINNERS

You can’t have a roast without lots of delicious side dishes. Check out my get ahead tips in each recipe, so you can minimise preparation time on the day of your dinner.

Hasselback Carrots with Brown Sugar Glaze

Hasselback Carrots with Brown Sugar Glaze are delicious and impressive roasted carrots. The deep cuts allow the glaze to penetrate into the carrots making them caramelised on the outside and tender inside.

Check out this recipe

Cauliflower Cheese with cornflour sauce

Cauliflower Cheese with cornflour sauce is an easy version of a classic British side dish. There's no tricky bechamel roux to master but you can still enjoy delicious califlower florets combined with a rich cheese sauce baked until bubbling in the oven.

Check out this recipe

Lemon and Herb Sausagemeat Stuffing

This stuffing is packed full of fresh flavours and makes the perfect accompaniment to roast chicken, turkey and pork.

Check out this recipe

EASTER DESSERTS

If you have room for dessert after your roast dinner, then these recipes are sure to be crowd pleasers. From seasonal rhubarb to chocolate indulgence you’ll find something that suits.

Mini Egg Ice Cream Cakes

Mini Egg Ice Cream Cakes are little individual desserts that combine chocolate and vanilla ice cream with a layer of crushed candy-covered mini eggs. They are topped with chocolate ganache and a mini creme egg for the ultimate Easter spring holiday treat.

Check out this recipe

Rhubarb and Orange Fool

A perfect balance of sweet and sour in this fruity, creamy dessert.

Check out this recipe

Brownie Butter (Chocolate Spread)

Brownie Butter (Chocolate Spread) is a luscious, rich, and delicious dip that is the chocolate version of cookie butter. It's incredibly easy to make and tastes just like chocolate brownies. Serve with fruit for breakfast or brunch, or as a casual dessert.

Check out this recipe

Classic Rhubarb Crumble

A classic combination of tart seasonal rhubarb and sweet oaty crumble, it’s the perfect dessert to serve with custard. 

Check out this recipe

EASTER BREAKFASTS

Indulge yourself and your family with an extra special breakfast or brunch over Easter weekend. French toast, waffles or pancakes take your choice!

Air Fryer Hot Cross Bun French Toast

Air Fryer Hot Cross Bun French Toast combines sweet and spicy Hot Cross Buns with a sweet egg mixture that is toasted until golden in your air fryer. Serve with your favourite toppings and for an easy and delicious breakfast or brunch.

Check out this recipe

Hot Cross Bun Waffles

Hot crisp waffles straight off the waffle iron, with all the flavours of Hot Cross Buns – ideal for Easter breakfast.

Check out this recipe

Cinnamon Spice Pancakes with Plum Compote

Cinnamon Spice Pancakes are thick American style pancakes with added spice. They have a lovely sweet cinnamon flavour are delicious with Greek yogurt and plum compote. Perfect for breakfast or even for dessert.

Check out this recipe

EASTER BAKING

I love all the traditional bakes associated with Easter. I’ve created a few variations on the spicy flavours of hot cross buns and there are recipes for simple cupcakes and a traybake verison of Simnel cake as well as the traditional verison.

Air Fryer Hot Cross Buns

Air Fryer Hot Cross Buns are delicious sweet, and spicy bread rolls speckled with juicy dried fruit with the traditional cross on top. They are easy to make in your air fryer and the perfect Easter treat.

Check out this recipe

Hot Cross Shortbread Cookies

Rich butter Shortbread cookies will all the spicy flavours of a traditional Easter Hot Cross Bun. 

Check out this recipe

Simnel Traybake Cake (Slice)

A one-bowl easy fruit cake traybake topped with marzipan based on the a traditional British Easter cake

Check out this recipe

Easy Easter Nest Cupcakes

Soft vanilla sponge cupcake topped with chocolate buttercream and decorated with speckled mini eggs. 

Check out this recipe

Hot Cross Bun Mug Cake

All the flavours of a Hot Cross Bun in a super speedy, microwave mug cake

Check out this recipe

How to make Easter Simnel Cake

Make this traditional light fruit cake with a layer of marzipan inside and another on top. It makes a perfect centrepiece for your Easter table.

Check out this recipe

Chocolate Krispie Easter Nests

Chocolate Krispies Easter Nests are the simplest chocolate treats. Made simply of Rice Krispies breakfast cereal mixed with melted chocolate and decorated with chocolate mini-eggs.

Check out this recipe

This post Easter Recipes was written by Janice Pattie and first appeared on Farmersgirl Kitchen.