These shiny little berries grow low on bushes, hanging from the branches like rows of miniature gems. They are sweet enough to be eaten raw or you can sprinkled them with plenty of sugar. They have a high vitamin C content, and go well with both other berries and fruits.
Red currant berries are known as “super fruits” as they have naturally high antioxidant capacity.
Red currants can be eaten fresh, cooked or dried. They can also be frozen for long term preservation and use. Red currants’ natural tart flavor and astringency is enhanced with sweetening via sugar, honey, agave nectar, and of course through cooking. Red currants add flavor and texture to sauces, liqueurs, jams, jellies and syrups. Complimentary pairings include baking spices such as cinnamon and nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, huckleberries, stone fruit such as peaches and cherries, lemon verbena, game meats, pork, shellfish, grilled steak and herbs such as basil and mint.