These small smooth red berries grow in clusters on woody stalks. They have a sweet slightly tangy flavour and are an excellent source of vitamin C.
Uses: Use fresh or cooked in desserts especially summer pudding or to make a coulis. Redcurrants are traditionally made into a rich, red jelly which is served as an accompaniment to lamb and venison.
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 stew redcurrants add a little cold water and 50g caster sugar per 450g of fruit, simmer gently until just tender.