Fresh currants can be red, black, pink, or white and are actually from an entirely different family of plant than dried currants. Black currants are very tart: too tart to eat fresh, in fact, and instead are used in syrups, jams, and in crème de cassis. White and red currants can be eaten fresh (although red currants are quite tart), but they can be eaten whole, including the little pips inside. Fresh red currants have a lovely tartness that bodes well for sweet and savory dishes. Red currants marry especially well with rich game meats, like duck, venison or foie gras. Even when cooked or boiled down to jellies or jams, red currants retain their ruby hue and add color to any dish.
Storing & Cooking Information
Gently wash by running the stems under cool water, and then place on layers of paper towels to dry. To prevent bruising, avoid piling the delicate berries until serving. To easily remove currants from their stems, use a fork's tines to gently tug the berries, just a few at a time, downward and into a waiting bowl.
Currants will keep fresh in the refrigerator for up to 4-5 days.
Red currants taste especially yummy on a hot day when frozen. Simply put currants, stems and all, on a tray and freeze. Pop frozen currants into lemonade, or just eat frozen currants as a cool treat.