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Fresh Red Currents

Fruit

Description
Tiny and shiny, the red currant, pronounced KUR-uhnt, is an attractive little scarlet berry that delivers an instant sweet-tart taste.

Grow Region


Storage Temperature
Excellent for stewing, festive red currants make delicious compotes, muffins, pies, flans, jellies, jams, wine, sauces, syrups and even soups. The famous Cumberland sauce made with currants is a natural partner for roast lamb. Use as an attractive colorful garnish for a variety of meats, salads or desserts. Just as lemon or limejuice adds zip to foods, toss a few currants in a salad for a tangy bite. For color and flavor, add to chilled beverages. Braise currants with red cabbage, yellow or red onion, cumin seeds, vinegar, salt, apple juice and dry red wine. Blend white and red currants for a visual contrast. To store, refrigerate between paper towels up to three days. For optimum quality, use promptly after purchase.

Availability

Seasons/Availability
Red Currants are harvested beginning in late June. Chilean Red Currants supply the late fall and early winter season.

Nutritional Facts

Red currants provide some vitamin C but less than black currants. Low in calories and sodium, about 63 calories are in one cup. Currants are high in fiber, cholesterol-free and provide a good source of potassium. Eating five daily servings of fruits and vegetables lowers the chances of getting cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables with three servings of low-fat dairy products were effective in lowering blood pressure. Note: An allergy to aspirin may cause an allergic reaction to the natural salicylate present in the currants.