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Red currant berries are tiny and translucent with a shiny skin. They have a sweet-tart taste and juicy consistency. This delicate fruit is picked in clusters.
Red currants provide vitamin C . They have about 63 calories in one cup. Currants are high in fiber, cholesterol-free and provide a good source of potassium.
Red currants can be eaten fresh, cooked or dried. Add fresh Red currants to cornmeal pancake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup. Add pectin to the strained juice to make a beautiful ruby red jelly. Combine nectarine slices, fresh Red currants and chopped thyme in a baking dish, top with a mixture of butter, sugar, oats and flour then bake into a crisp. Toss Red currants with chopped frisee and vinaigrette for a salad. Spread fresh Red currants over shortbread dough, top with streudel dough and bake into bars. Red currants will keep, cool and dry in the refrigerator, for up to a week.
The juice of the Red currant is a popular beverage in and around Germany. Other Red currant favorites include Scandinavian fruit soups and the British summer pudding dessert made of Red currants and raspberries.
Growing on rather vigorous ornamental bushes that can quickly reach five to six feet in height, a mature currant bush is capable of producing ten to twelve pounds of berries in one season. Winter hardy, currants grow in many climates and are able to flourish in moist to wet, well-drained soil and partial shade, unlike other fruit.
10 seeds per pack. All Growing instructions included
