These dear little glossy berries, which hang low on bushes like scarlet pearls, are one of the prettiest and tastiest berries of summer, yet are generally under-used in the kitchen.
This is probably because, unlike our much-loved strawberry and raspberry, they are too tart to be eaten straight from the bush. But they do have longevity, making for a sublime jelly you can serve with goose, venison and lamb all autumn and winter. And during hotter months, they add a deeper, tarter flavour to summer pudding. Try these tips:
• For a refreshing sorbet, stew 500g redcurrants in 2 tbsp water until soft, purée and stir through 2 tbsp elderflower cordial. Set aside. Now boil 150g caster sugar with 300ml water in a pan for 10 mins, add redcurrant and elderflower mix, return to a boil then simmer for 2 mins. Cool, freeze and serve.
• Top lemon cheesecake with redcurrants stewed until tender but not pulped with a tablespoon or two of water, caster sugar, fresh mint leaves, and vanilla seeds to taste.
• Stew redcurrants with a little water until tender but not pulped, cool and add to chocolate and biscuit fridge cake, or add to rocky road for extra tang.
