What do I do with a bucket of redcurrants?
Behold! I have picked redcurrants! I haven’t weighed them yet, but I reckon I have ten pounds of the little buggars.
Did you know (because I didn’t) that growing currants was illegal in many places in the States until recently? Article says black currants, but I’m not sure if it’s just black currants. It was believed to harbor a fungus dangerous to trees (also gooseberries, for a similar reason).
That explains why blackcurrant is such a common flavor here for juice drinks and candies and so on and not a common flavor back home.
Red currant is most commonly used here to make a jelly that is served with lamb. We don’t eat lamb.
I’m going to have a thunk. They’re nice. A bit sharp, but still edible raw. I found one recipe that said to poach them for four minutes, then sprinkle them with sugar and serve them with cream.
Ideas?
Don’t even mention the freezer. Our freezers are full of last year’s red currants.
July 22, 2019 — 9:32 pm
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