Redcurrant

Redcurrant is a small, glossy red fruit that grows in clusters and is known for its fresh, tart flavour. Redcurrants are used mainly in desserts, pastries and compotes, but they also work well in sauces for meat or as a fresh contrast to creamy ingredients.

Latin name: Ribes rubrum
Origin: Europe and Western Asia
Plant family: Grossulariaceae (currant family)
Height: 1–1.5 m
Flowering period: April–May
Life span: perennial

Description

The redcurrant grows on a compact shrub that is widely planted in gardens and orchards. The fruits hang in translucent clusters and have a thin skin with firm, juicy flesh and small seeds. Because of their natural acidity, redcurrants taste bright and refreshing, and they keep their distinctive character well even after heating. There are also white varieties; these are generally milder and slightly sweeter, but culinarily similar in use.

In the kitchen

Redcurrants are distinctly fresh and tart, making them ideal for lifting sweet dishes. They pair classically with meringue, whipped cream, yoghurt, vanilla and almond, and are popular in tarts, pavlovas and trifle-style desserts. In the pan they release their juice quickly: brief heating gives a light compote with a little texture, while longer cooking produces a thicker sauce. Thanks to their pectin, redcurrants are also suitable for jam and jelly, optionally combined with sweeter fruit such as strawberry or raspberry. In savoury dishes they work beautifully with game, duck or pork, for example as a glossy sauce with a little red wine or balsamic vinegar.

Storage & preparation

Store redcurrants preferably in the fridge, ideally still on the stem; this usually helps them stay firm for longer. Rinse them gently only just before use and let them drain well. Strip the berries from the stalks with a fork or with your fingers, or cut small clusters into portions if you want to use them decoratively. Freezing works very well: preferably freeze them loose first (optionally still on the stem) and then store them airtight. Thawed redcurrants are a little softer, but excellent for compote, sauce and baking recipes.