What can I do with red and white currants?

Both can be eaten raw, when properly sun-ripened, but they do best with other fruits. I love the pairing of raspberry and redcurrant, and of strawberry and whitecurrant. Such combos work really well in a sorbet or granita (see recipe), summer pudding or in a jam or jelly.

How do you use red and black currants?

Use them fresh in fruit salads, particularly berry mixes, or to garnish desserts with their pretty color. Black currants are also delicious with game meat, and often cooked into a simple sauce that’s paired with duck or venison.

What are white currants good for?

Currants offer a boatload of fiber and a heaping amount of vitamin C. A cup of currants has almost 3 times as much potassium as a banana. Plus white currants are low in calories, fat and sodium and they contain no cholesterol.

What are red and black currants?

Red currants produce clusters of berries in shades of pale red to bright crimson or deep red, depending on the variety. Black currants are always purple-black. Red currants are smaller and slightly more productive than black currants. Both species reach heights of 3 to 5 feet with a similar spread.

Can you freeze white currants?

Spread them on a dish towel to dry off for a few minutes. If you won’t get around to de-stemming the fruits for more than a few hours, simply put the whole clusters of currants into freezer bags or containers. Pack them in loosely so as not to crush any of the fruit. Seal tightly and freeze.

Are red and black currants the same?

Can you eat raw white currants?

Unlike the red and black currant varieties which are generally considered to be too strong and tart for fresh eating, the White currant is perfectly sweet and mild. Some of the best varieties for either raw or cooked applications are, ‘Blanka’, ‘White Grape’ and ‘Versailles Blanche’.

Are white currants poisonous?

True currants (including black, red, and white currants) belong to a different group of plants (genus Ribes) and are not considered toxic to dogs, though stomach upset could occur if a large amount is ingested.

What’s the best way to cook red currants?

As with all jams and jellies, make a small batch as indicated here, so that it cooks well and thoroughly for the short time indicated, preserving the pure flavor of the berries. Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming.

What’s the best way to make black currant jam?

Strain the juice through a fine -mesh sieve and reserve. Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices.

What’s the difference between Redcurrant and blackcurrants?

A dewy truss of black- or redcurrants reminds me of a clutch of sapphires or rubies, while whitecurrants couldn’t look more like pearls if they jumped out of an oyster. The flavour of these fruits – blackcurrants in particular – is tart, yes, but also rich, luxurious and intensely aromatic.

What’s the best way to make blackcurrant puree?

Tart blackcurrant puree, swirled into super-sweet meringue, creates a beautiful mouthful. Serves four. Put the blackcurrants in a pan with 25ml water. Bring to a simmer and cook for five to 10 minutes, until soft and pulpy.