10 Easy Red Currant Recipes

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Red currants are summer fruits. Red currants have a short cultivation season. They ripen over a period of 2 weeks between mid-June to mid-July. Since they are so short in season, these 10 easy red currant recipes gives you some ideas to use these delicious fruits.

Redcurrant or red currant ( Ribes Rubrum) is a member of the genus Ribes in the gooseberry family. The plant is native across western Europe. This species is widely cultivated and also wild in many regions.

In our garden we have one bush which is producing so much over the past few years, that I have to find ways to use them. In order to enjoy these delicious berries, I have been making these 10 easy red currant recipes over and over.

1. Eat it fresh and ripe

I personally like to eat really ripe red currants as is. I love the tart and sweet taste of these sun ripened berries. Additionally you can mix a little into your lemon water or non-alcoholic cocktails. I love adding the berries to yogurt and muesli too.

You can incorporate fresh currants into everything from salads and tongue-teasing appetizers to decadent desserts. Add red currants to diced cucumbers, tomatoes and onions for a refreshing and colorful salsa.

2. Red Currant and Mint Salad

Ingredients:

• 200 g redcurrants
• 1 cucumber (sliced)
• 1/2 red onion (thinly sliced)
• 2 tbsp fresh mint (chopped)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the redcurrants, cucumber, red onion, and mint.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.

3. Easy Red Currant Jam Recipe

This recipe is one of the earliest I shared in this blog. Click on the link in green for this is a fool proof delicious and easy Red Currant Jam recipe.

Ingredients:

• 1 kg redcurrants
• 500 g caster sugar
• Juice of 1 lemon

Instructions:

1. Rinse the redcurrants and remove them from the stems.
2. In a large pot, combine the redcurrants and lemon juice. Cook over medium heat until the berries start to break down.
3. Add the sugar and stir until dissolved. Bring to a boil, then reduce to a simmer.
4. Cook for about 20-25 minutes, or until the mixture thickens.
5. Pour into sterilized jars, seal, and let cool.

4. Redcurrant Sauce

Ingredients:

• 250 g redcurrants
• 100 g sugar
• 1/2 cup water
• 1 tsp lemon juice

Instructions:

1. Combine all ingredients in a saucepan.
2. Bring to a boil, then reduce to a simmer for 10-15 minutes, or until the redcurrants break down and the sauce thickens.
3. Strain the sauce through a sieve to remove seeds if desired.

5. Red Currant Jelly Recipe

Serving Ideas for Red Currant Jelly

Red currant jelly can be used as a topping on ice creams. These are some of the ideas to try on. Link to Red Currant Jelly recipe : Jelly Recipe

A couple of spoons of red currant jelly can be mixed into a low pectin fruit like strawberry to thicken the jam faster.

6. Redcurrant Crumble

Ingredients:

• 500 g redcurrants
• 100 g sugar
• 150 g flour
• 100 g butter (cold, cubed)
• 50 g oats
• 50 g brown sugar

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Mix the redcurrants and sugar in a baking dish.
3. In a bowl, combine the flour and butter, rubbing together until the mixture resembles breadcrumbs.
4. Stir in the oats and brown sugar.
5. Sprinkle the crumble mixture over the redcurrants.
6. Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

7. Lacto Fermented Red Currants

Fermentation is a near-magical process that transforms any food. This lacto fermented red currants recipe is simple to make. All you need is berries, a sweetener, water, and a starter culture to help start the fermentation process. Fermented fruit don’t need long fermentation process. A couple of days at the most and they are ready. Lacto fermented berries taste wonderful. They are both sweet and tangy. You can use them on oat meal porridge, fruit salads or berry infused water. They are even great to eat as a snack with homemade yogurt and a little sweetener.  

Since these berries don’t last very long after harvesting. You know my love for fermented healthy food, so I also make lacto fermented red currants to enjoy the health benefits of fermented fruits as well.

8. Red Currant and Almond Tart

Ingredients:

• 1 pre-made tart crust
• 200 g ground almonds
• 100 g sugar
• 2 tbsp veg- egg ( or egg replacer)
• 100 g butter (melted)
• 300 g redcurrants

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Blind bake the tart crust for 10 minutes.
3. In a bowl, mix the ground almonds, sugar, egg replacer, and melted butter.
4. Spread the almond mixture evenly in the tart crust.
5. Scatter the redcurrants over the almond filling.
6. Bake for 25-30 minutes, or until the filling is set and the top is golden.

9. Red Currant Syrup

Red Currant Syrup recipe is easy to make and another way to use up your red currant harvest. The syrup or cordial as its known makes a tasty refreshing drink. Learn how to make this delicious syrup at home with a minimum of ingredients, effort and tools. It is that easy to make plus you get to enjoy your garden harvest even in winter.

Click on the link for this easy Red Currant Syrup Recipe Idea

10. Easy Red Currant Compote Recipe

Another one of 10 Easy Red Currant recipes idea is to make compote. Here’s a simple and delicious red currant compote recipe:

Ingredients:

• 2 cups red currants (fresh or frozen)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup water
• 1 teaspoon lemon juice (optional, for added tartness)
• 1 teaspoon vanilla extract (optional, for added flavor)

Instructions:

1. Prepare the Red Currants:
   • Rinse the red currants under cold water and remove them from their stems. If using frozen red currants, there’s no need to thaw them.
2. Cook the Compote:
   • In a medium saucepan, combine the red currants, sugar, and water.
   • Bring the mixture to a boil over medium-high heat, stirring occasionally.
   • Once it reaches a boil, reduce the heat to medium-low and let it simmer.
3. Simmer and Thicken:
   • Allow the compote to simmer for about 10-15 minutes, stirring occasionally. The red currants will break down, and the mixture will thicken.
   • If you like a smoother compote, you can mash the fruit with a spoon or a potato masher. For a chunkier texture, leave it as is.
4. Add Lemon Juice and Vanilla (Optional):
   • If you prefer a tarter compote, add the lemon juice and stir well.
   • For added flavor, stir in the vanilla extract.
5. Cool and Store:
   • Remove the compote from the heat and let it cool to room temperature.
   • Transfer the compote to a clean jar or airtight container. It will continue to thicken as it cools.
   • Store in the refrigerator for up to two weeks.

Serving Suggestions

• Breakfast: Use the compote as a topping for yogurt, oatmeal, or pancakes.
• Dessert: Serve over ice cream, cheesecake, or pound cake.
• Snacks: Spread on toast or scones.

Enjoy experimenting with these redcurrant recipes.