Freshly frozen with a tart, sparkling flavour, ideal for puddings, sauces, jellies and cakes.
In Europe they have been cultivated since the 1500's, even though they were looked upon with sheer disdain especially by the Upper Classes.
Thought to aid detoxification of your body as well as the reduction of free radicals, assists with circulation, gum health and also acts as an anti-inflammatory, WOW!
Recipe Suggestion – Redcurrant Jelly
Cover the fruit with cold water. Boil for about 5 minutes. Strain. For every 600ml of juice add 500g of sugar. Boil juice and sugar rapidly until setting point is reached – about 5-10 minutes. Pot and cover as for jam.
Or add to recipes where redcurrants are an ingredient.