Slight more tart than black currants. Red currants are well suited for jelly, jam, syrup or baked goods, however, their palate cleansing acidity and moderate sugar level lends them to savoury applications as well. They are commonly paired with rich rich game meats such as duck and lamb, especially when cooked down into a piquant sauce with rosemary and red wine. Combine red currants with orange juice and baking spices for a sweet and spicy glaze for baked ham. Other complimentary flavours include, apple, pear, ginger, oats, juniper, vanilla, cinnamon, cloves and woody herbs. Sold in 1/2 pints.
Farm: Knechtel’s Wellesley, ON
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