Red currants are a popular delicacy in many regions of the Northern Hemisphere, particularly in German and Scandinavian communities. The bushes are hardy and can grow in difficult areas, producing a substantial yield of berries each year. The fruits are tart and are used in cooked dishes, jams, and preserves. Fresh red currants are only available in the summer, but dried ones are available year-round.
Red currants are the fruit of the redrum currant bush. Although they originated in Western Europe, they are grown in many regions of the Northern Hemisphere and in some communities, they are a very popular delicacy. German and Scandinavian communities in particular value red currant products, such as jams and cakes, and there are many uses for these small, unripe fruits.
The currant bush has lobed leaves and a rapid growth habit, maturing very quickly into a small shrub. Gardeners with less space sometimes train the bush to grow on trellises and other supports, creating a vine-like plant rather than a shrub. The bushes are deciduous, shedding their leaves in autumn and winter and also extremely hardy which is why they are so popular in Northern Europe.
Where other plants fail, currants will take root and thrive. They can grow in full sun to part shade as long as the soil is rich and well drained and there is good air circulation in the area. Gardeners often place these bushes in areas of the garden where other plants have difficulty growing, such as under shady trees, and when well cared for, a bush can produce a substantial yield of berries each year.
Currants grow in small clusters on the mother plant and are a distinctive bright red with a hint of translucency. A closely related cultivar, white currant, produces yellowish to white berries with comparable flavor. High-quality currants will be firm and juicy, with no signs of softening or mold, and they also have a very strong, tart flavor that leads most people to prefer using currants in cooked dishes, rather than eating them raw.
These fruits can be used fresh in pies, cakes, jams, preserves, and so on, and can make an interesting alternative to traditional cranberry sauce or other fruit jellies. Currant jam also goes well with pancakes, waffles and other sweet foods. They can also be dried for inclusion in various baked goods or for mixing with other dried fruit for snacking; like dried cranberries, currants pack a punch, so they should be used with care.
Fresh red currents are typically only available in a narrow seasonal window during the summer, so if you spot a few, you should grab them. Dried red currants are available year-round at large grocery stores and specialty stores, and it’s sometimes possible to find these berries in the frozen section of the market.
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