Red currant

Red currants originated in Europe and are very popular in Scandinavia and Germany. They grow in bunches like grapes on large bushes and are harvested in the early fall. Red currants are not as tart as black currants and can therefore be eaten raw. Fresh red currants are very pretty and look great as a garnish and in fruit salads. Unfortunately, they are not widely available fresh in the United States. It is actually illegal to grow red currants in many parts of the country, as the plants can harbor a parasite that kills the white pine tree. Red currants are used to make red currant jelly, which is used in Cumberland sauce, to fill cakes and pastries, and to make a glaze for fruit tarts. Berries are among the most perishable of all fruits, and red currants are no exception. Place them in a single layer on a pan or tray, cover, and store in the refrigerator; they will keep for up to two days.