Red Currant

• Red currants are often used to make bright and flavorful homemade jams and jellies, offering a perfect balance of sweetness and tartness ideal for spreading on toast or pastries.
• These berries can be incorporated into baked goods like pies, tarts, and muffins, adding a tangy burst of flavor and beautiful color to your desserts.
• Red currants can be used to create refreshing sauces and coulis to complement both sweet and savory dishes, such as roasted meats, grilled fish, or creamy cheesecakes.
• Add fresh red currants to fruit salads for a pop of color and a tangy twist, complementing other sweet fruits like strawberries, blueberries, and melon.
• Red currants are sometimes cooked down to make syrups and cordials, which can be used to flavor cocktails, sparkling water, or iced tea, offering a uniquely tart and refreshing beverage.
• Because of their high acidity, red currants also work well as a foil to richness in savory dishes. They can be made into a simple reduction to serve alongside fatty meats like duck or pork.

• Rich in Vitamin C, boosting immunity and acting as an antioxidant.
• High in fiber, aiding digestion and promoting gut health.
• Good source of manganese, essential for enzyme function and metabolism.
• Contains antioxidants that may help protect against chronic diseases.
• Low in calories and fat, supporting weight management.
• May contribute to heart health due to potassium content.

Red currants are best stored in the refrigerator. Gently remove any damaged or moldy berries before storing. Place them in a shallow container lined with paper towels to absorb excess moisture. They should last for up to a week in the refrigerator. For longer storage, red currants can be frozen. Spread them out on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Frozen red currants can last for several months.