Red Currants

Red Currants

General Information: The black, red and white varieties of currants are all related to the same family as gooseberries. Typically the black currants are used for preserves, syrups and liquors (cassis). The white and red varieties have a mild sweet-sour flavor, with the white variety even more milder and flavorful. The German name, ‘Johannisbeeren,’ probably comes from ‘Johannistag, June 24,’ which is the time these berries are ready for harvest.

Season: June – August

Purchasing Tips: Look for plump, freshly colored berries without their hulls.

Storage: Refrigerated, covered for up to four days.

Cooking Tips: Excellent for jams, jellies, syrups, sauces (ingredient used to produce the famous Cumberland sauce), or simply eaten raw with a bit of sugar and cream.

Nutritional Info: Excellent source for Vitamins A, C & E, along with magnesium, phosphorus and iron. Currants have four times the amount of vitamin C as lemons.

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