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redcurrant
The redcurrant, or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native across Europe. The species is widely cultivated and has escaped into the wild in many regions.Ribes rubrum is a deciduous shrub normally growing to 1–1.5 metres (3–5 ft) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8 cm (1 1⁄2–3 1⁄4 in) racemes, maturing into bright red translucent edible berries about 8–12 mm (0.31–0.47 in) diameter, with 3–10 berries on each raceme. An established bush can produce 3–4 kg (7–9 lb) of berries from mid to late summer.
This recipe was "given" to me several decades ago by an old friend (now deceased). It is stunningly simple, and exceptionally delicious and one of the few dishes I miss no longer being able to eat dairy. It is totally adaptable with very few mandatory components and no set quantities...
[Mod.Edit: Added text of recipe as per forum regulations (MG)]
Fruits are ready for picking in the garden (finally), so thought I’d try some jelly with the red currants. Found the recipe on the BBC food pages
Ingredients
500g/1lb 2oz redcurrants
sprig mint
500g/1lb 2oz sugar
½ lemon, juice...
You could try making pickled redcurrants. Great with cheese in a Ploughman's lunch. This requires less sugar than jelly:
150ml white vinegar
75g sugar
2 allspice berries
3-4cm piece cinnamon stick
1 clove
275g redcurrants
Place the vinegar, sugar, allspice, cinnamon and clove in a small...
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