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Bright red currants in the garden

Red currants

About Red Currants Edit

With maturity, the tart flavor of red currant fruit is slightly greater than its black currant relative, but with approximate sweetness. The albino variant of red currant, often referred to as white currant, has the same tart flavor but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season.

In the United Kingdom, red currant jelly is a condiment traditionally served with lamb in a sunday roast. It is essentially a jam and is made in the same way, by adding the red currants to sugar and boiling.

In France, the highly rarefied and hand-made Bar-le-duc or Lorraine jelly is a spreadable preparation traditionally made from white currants or alternatively red currants.

In Scandinavia and Schleswig Holstein, it is often used in fruit soups and summer puddings (Rødgrød, Rote Grütze or Rode Grütt); in Germany it is also used in combination with custard or meringue as a filling for tarts; in Linz, Austria, it is the most commonly used filling for the Linzer torte. Unlike the cranberry, it certainly can be enjoyed in its fresh state and without the addition of sugar.

In German-speaking areas, syrup or nectar derived from the red currant is added to soda water and enjoyed as a refreshing drink named Johannisbeerenschorle. So named because the red currant (Johannisbeeren in German) are said to first ripen on Johannistag or June 24.

Red currant Recipes Edit

See also Edit

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