“Dew-kissed currants, warm from the sun, look like candy, but surprise the tongue.”
There’s something decidedly nostalgic about the flavor of red currants, something that calls to mind lazy days of summers long gone, scrubby bushes laden with berries pressed up against weathered fence posts. Currants simply don’t taste cultivated. They are the garden’s wild thing, their flavor is bright and tart, popped in the mouth, each bright burst tastes like summer itself.
Currants are tart when nibbled from the hand, but they’re aromatic and sweet when baked into desserts. And combined with herbs, they’re a welcome addition to savory dishes.
Tiny as they are, red currants gleam with all the radiance of polished lacquer. Make the most of their bright hues by tucking a branch or two in a wildflower bouquet, or presenting a bowlful, brimming with color.
Serve a cluster of frozen currants and a square of dark chocolate with a cup of Darjeeling tea.
There are hundreds of sweet red currant recipes but I love
Beetroots in Redcurrant Juice a taste sensation
- 2 large beetroot, grated
- 4 shallots finely chopped
- 2 cup redcurrant jelly
- 6 tablespoons port (optional)
- 1 cup red wine
- 2 tablespoon lemon juice
- juice of 2 oranges
- 4 teaspoons honey
Combine all the ingredients in a small pot and cook for 20-30 minutes or until reduced by a third. Pour into sterlised jars.