Ingredients · Fruit
Red Currant
Ribes rubrum · Grossulariaceae (currant family)
What it’s like, and how to use it
How to use it
In fruit infusions, where they add sharpness without depth. With white tea and other delicate bases, which they suit better than blackcurrant does. Rehydrate small and seedy.
With food
Lamb and game. Cream. Almond. Vanilla. Raspberry. Sparkling wine. Shortbread.
With spices
Vanilla. Lemon peel. Cardamom. Star anise.
With tea
White tea, which is where this shop uses it. Black tea. Green tea, iced.
Its story
Where it comes from
Native to western Europe and escaped into the wild in many regions. Our lot names no origin.
What happened
Redcurrant jelly is one of the simplest preserves there is — the berries added to sugar, boiled and strained — and it has stayed on British tables beside lamb and game for centuries for a practical reason: the fruit is high enough in acid and pectin to set without help. Worth untangling one naming confusion: the small dried Zante currants sold for baking are grapes, named for Corinth, and have nothing to do with red or black currants, which are Ribes.
On the shelf with it
Every product it goes into.
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Champagne White
Regular price From $15.00 CADRegular price
