These sharp, shiny little currants are a more versatile ingredient than they are often given credit for.
Yes, they are vital to a good summer pudding, and nothing sweetens up the gravy for your Sunday roast like a generous spoonful of redcurrant jelly. But why not experiment a little, too? The redcurrant is subtler and sweeter than its more glamorous sister, the blackcurrant. Try them out in a trayful of gooey redcurrant and chocolate hazelnut brownies, whip up an unusual redcurrant and praline fool, or use instead of blackcurrants in a luscious baked custard (one of our Field Kitchen favourites).
Country of originGrown in
- The UK
How to prepare
Because they are fairly sharp, they are best cooked. Use to make a redcurrant jelly or as decoration for savoury and sweet dishes. Use with other berries in desserts, cakes and as a sauce for ice cream.
Keeps well in the fridge for a few days. Fresh from the farm so wash before eating.