Everything to Know About Cooking and Shopping for In Season Currants

The best way to shop? With the seasons. So, every 2 weeks at Kitchen Stories, we’ll be highlighting a different in-season ingredient along with 3 new recipes. To market, we go!

Just in time for summer, beautiful red currants are shining through the bushes and practically jumping into your mouth themselves. Their refreshing, sweet-and-sour taste take us back to wonderful holiday memories on a farm, red jelly, and sheet cake. Until the end of august the healthy power fruit is still growing locally.

Other than the classic red currant, there are also white and a black varieties. White currants, however, are not a separate variety, but a sub-breed of the red current. They are very close in taste, but the white currant is a little less aromatic while being sweeter than the red.

The black currant ripens approximately 1 month later than the lighter types of currants. They have a thicker skin and have a more aromatic and tart flavor, which makes them ideal for juice, jam, liquor, or savory dishes, such as game or poultry.

What’s your favorite currant recipe? Tell us in the comments, and upload a picture of your creations for all to enjoy!

1. How to Find the Perfect Currants

Perfectly ripe currants should have a consistent and bright color and should loosely lay in the box. Berries with dents or rips spoil faster. Burst open or dry berries are overripe and will also spoil more quickly.

2. How to Store Currants

When you get home, remove them from the box, spread them on a plate in a single layer, and store them in the fridge. Try to avoid heat, moisture, and pressure as much as possible. Under ideal circumstances, they will keep for about 2 – 3 days in the fridge.

Don’t have time to bake or cook them? Just put them in the freezer!

3. Goodbye Summer Flu, Hello Vitamin C

Currants don’t only taste delicious, they are also incredibly healthy. These tiny spheres contain loads of vitamin C, potassium, magnesium, iron, and fiber. They are also packed with flavonoids, which are natural pigments with an antioxidant-like effect.

The black currant is especially a real vitamin bomb. A handful of them can cover the daily requirement of vitamin c for an adult and also support the bodies’ own defenses.

4. The Fork Trick

Plucking off every single berry? Unnecessary. You’ll be way faster using a fork or an old comb. First, wash the currants and let the excess water drip off. Then, simply hold the little branch on one end, insert the fork right under, and gently pull the berries off of the branch.

5. What to Cook?

All week long, we’ll be featuring new currant recipes on Kitchen Stories. Check back to see what’s new then try one for yourself! Here’s where to start: