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Red currants have a sweet and sour taste suited for fresh and cooked preparations. The berries must be hand-harvested and are generally combined with other flavors to help balance their tart nature. Red currants are added to fruit salads, green salads, or sprinkled over parfaits, cottage cheese, open-faced sandwich melts, or oatmeal. The berries can also be added to cheese plates or placed as an edible garnish over any culinary dish for enhanced visual appeal. Try dusting Red currants with a mixture of sugar and egg whites as a decorative topping over desserts. The berries can also be layered into puddings, incorporated into pies, cakes, muffins, crumbles, and clafoutis, or blended and frozen into sorbet and ice cream. In addition to sweet preparations, Red currants are used in sauces for meat dishes, including lamb, duck, and venison. The berries are also infused into syrups, simmered into jams and jellies, or cooked into chutney and used as a spread for savory recipes. In Europe, Red currants are often juiced and mixed into cocktails, iced tea, and cordials, or they are used in glazes for baked ham. Red currants pair well with fruits such as pears, apples, melons, raspberries, and strawberries, spices including nutmeg, cinnamon, cloves, and ginger, herbs such as rosemary, basil, and mint, and vanilla.Red currants are a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, and vitamin E to act as an antioxidant to protect the cells against free radical damage. The berries also provide potassium to balance fluid levels within the body, manganese to develop connective tissues, vitamin K to support bones, and other nutrients, including magnesium, iron, zinc, folate, riboflavin, and phosphorus. Beyond internal support, Red currants have been used in topical skincare to reduce inflammation and fight against free radicals.Availability
JulyLocation
