{"id":13917,"date":"2010-07-10T14:03:07","date_gmt":"2010-07-10T18:03:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13917"},"modified":"2010-07-10T14:03:07","modified_gmt":"2010-07-10T18:03:07","slug":"red-currant-citrusade%e3%82%a2%e3%82%ab%e3%82%b9%e3%82%b0%e3%83%aa%e3%81%ae%e3%82%b8%e3%83%a5%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13917&lang=en","title":{"rendered":"Red Currant Citrusade
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Currant Citrusade<\/strong>
\nJuly 9, 2010<\/em><\/p>\n

Terry and I went to the farmer’s market in St. Paul for the first time a few weekends ago. It was much smaller than the Minneapolis one, but all the produce looked very fresh, and I found a few interesting things, such as garlic scapes, garlic chive, and red currants (photo: below).<\/p>\n

Terry told me his grandmother used to have currant bushes in her backyard and she would make jars of currant jam every year. I had tried store-bought currant jam but never tasted fresh currants. They were so tart, and I now know why you would want to add sugar to these little guys.<\/p>\n

I wanted to make jam with the currants I purchased, but I simply did not have enough to make a jar. Actually I only had enough to be able to make a quarter cup of syrup. This currant citrusade was made from freshly squeezed lemon and lime, water, sugar, and my currant syrup. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

\u30a2\u30ab\u30b9\u30b0\u30ea\u306e\u30b8\u30e5\u30fc\u30b9<\/strong>
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\n\u3067\u3001\u8cfc\u5165\u3057\u305f\u306e\u306f\u3001\u30cb\u30e9\u3001\u306b\u3093\u306b\u304f\u306e\u82bd\u3001\u305d\u3057\u3066\u3001\u30a2\u30ab\u30b9\u30b0\u30ea\uff08\u30ec\u30c3\u30c9\u30ab\u30e9\u30f3\u30c8\u3068\u3053\u3061\u3089\u3067\u306f\u547c\u3070\u308c\u308b\uff09\uff08\u5199\u771f\u4e0b\uff09\u3002<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Currant Citrusade July 9, 2010 Terry and I went to the farmer’s market in St. Paul for the first time a few weekends ago. It was much smaller than the Minneapolis one, but all the produce looked very fresh, and I found a few interesting things, such as garlic scapes, garlic chive, and red currants […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-13917","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13917"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13917\/revisions"}],"predecessor-version":[{"id":13979,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13917\/revisions\/13979"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}