They're not currants, they're berries, and they're jam-packed full of goodness.
A bit about blackcurrants and redcurrantsThese berry species have long been associated with the British summer and – true – they're native to the cooler climates of northern Europe, but also to northern Asia. The French are in agreement with the Brits and also enjoy these cute fruits; French 'cassis', as it is known, is used in the eponymous liqueur 'crème de cassis', which is mixed with champagne to make the classic cocktail Kir Royale (try our
Prosecco version).
Originally, redcurrants were used more in cooking (blackcurrants were mainly used for medicinal purposes); that changed during the Second World War when blackcurrants became a substitute for unavailable fruits, such as oranges, that were rich in vitamin C. The flavour has remained popular ever since.
They arrive later in the year than their green relative, the gooseberry, and are also related to colourless, sweeter whitecurrants. And they're seasonal for just three-four months of the year, thoughout British summertime.
Nutritional content and health benefits
Blackcurrants are remarkably high in vitamin C, rich in the essential fatty acid GLA, and a good source of other vitamins, antioxidants
and fibre. Before they were became better known for being the core ingredient in cordials (95% of British crops are for this very purpose), they were used to soothe sore throats, as were redcurrant berries, which are also thought to have many health benefits, including being administered to reduce fever, increase appetite, and as a laxative and diuretic. Tea made from redcurrant leaves is also meant to ease the symptoms of rheumatism and gout.
Cooking blackcurrants and redcurrants
Redcurrants are slightly more sour than blackcurrants and make excellent jelly because of their high pectin content; they go especially well with fatty meats like lamb. They're mainly used to make jam, jellies, sauces, and
summer pudding, a dish popular in northern Europe. In Scandanavia, fruit soups are made from redcurrants; in Germany, they're a common tart filling.
Blackcurrants are sweeter and more likely to be eaten raw; they're also used in jellies, jam and sauces, as well as ice creams, sorbets, cordials and syrups. The use of blackcurrant cordial as a flavouring for drinks is widespread: the Brits add it to cider to make Cider & Black; some people add it to Guinness; whereas Russians flavour vodka with the berries.
- Blackcurrant cordial is most commonly known as Ribena in the UK, cassis on mainland northern Europe, and CurrantC in the USA.
- America banned blackcurrant farming in the early 20th century
when it was believed they carried a tree disease – this accusation has
since been proved false.
Some delicious. blackcurrant recipes
Sparkling summer fruit jellies recipe
These sparkling summer fruit jellies fizz with Champagne and glorious
fruity flavours. Make them in attractive glasses and they're just as
suitable for a dinner party as a posh picnic.
Some delicious. redcurrant recipes
Gammon steaks with colcannon and redcurrant sauce recipe
Sometimes you just have to have a steak but don't fancy beef, so why
not opt for a juicy gammon steak instead? This simple recipe bursts
with flavour, with the help of colcannon and tangy redcurrant sauce.
Raspberry and redcurrant sorbet recipe
Capture the essence of healthy summer berries with this memorable raspberry and redcurrant sorbet recipe.