I had not shared a dessert in some time and since the “sous chef” is taking a “sabbatical” from the kitchen we’ll have to continue to wait for her delicious desserts.
While we wait I decided to share with you a dessert from one of the three big traditional Dominican cooks that influenced me (and also the “sous chef’s” mom) the great “Mamá Anadina”.
Redcurrant are frequently found in our countryside and it’s traditional to make a dessert with them. They’re very acid, so we have to keep that in mind when preparing this dessert.
- Redcurrant (in this case about 2 lbs.)
- Sugar. (about 1/2 cup)
- Cinnamon stick.
Boil the redcurrant paying attention to making little holes so that the acid drains a bit.
One boiled, throw away that water and set apart.
In a pot add the sugar and just enough water to “wet them”, as it becomes a syrup, add the cinnamon stick and when you it starts to become more uniform, add the redcurrant until it mixes well and the redcurrant absorbs well the flavors of the syrup.
Allow to cool at room temperature.
Enjoy this very Dominican dessert and stay tuned for our big announcement.
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