Less commonly used than black or redcurrants, small smooth whitecurrants are seedlings from red currants that have no colour pigment. They grow in clusters on woody stalks and have a sweeter flavour than redcurrants.
Uses: Combine whitecurrants with red and blackcurrants for a contrast in colour and flavour and use to top meringues or in tarts and pastries.
To store: Keep in the fridge for 2-3 days or until the best before date.
To prepare: To remove the berries from the stalks, hold each stalk at the top with the berries at the bottom and run a fork down each one. The berries should come away easily, without being damaged. Wash thoroughly before use.
To cook: To poach whitecurrants add a little cold water and 50g caster sugar per 450g of fruit, simmer gently until just tender.