Oh, the sheer delight of a Dutch “zelfplukboerderij” (self-picking farm) on a sunny day! And amongst the rows of green, what jewel beckons with its vibrant, glossy sheen? None other than the glorious redcurrants!
Forget your supermarket pre-packaged berries; there’s an entirely different level of joy to be found when you’re hand-picking these ruby beauties yourself. Imagine stepping into the fresh air, the gentle hum of bees, and the rustle of leaves as you navigate the lush bushes. Each cluster of redcurrants is like a tiny, edible treasure waiting to be discovered.
Whether you’re a lone ranger seeking a moment of peaceful contemplation among the branches, or you’ve brought along a lively crew of friends and family, the experience is pure fun. Little ones especially turn it into an exciting scavenger hunt, their small hands carefully plucking the berries, often sneaking a few into their mouths for an instant tangy burst (and the tell-tale stained smiles!). There’s a wonderful, simple satisfaction in bending, searching, and filling your basket with your own harvest. It’s a delightful way to connect with nature, enjoy good company, and come home with a tangible, delicious reward.
Bringing the Ruby Treasure Home: Ways to Use Your Redcurrants!
So, you’ve returned victorious, your basket brimming with glistening redcurrants. Now what? The fun certainly doesn’t stop at the farm gate! These tart-yet-sweet gems are incredibly versatile and ready to transform your kitchen into a haven of deliciousness.
- Simply Scrumptious: A handful of fresh redcurrants sprinkled over yogurt, muesli, or ice cream adds an instant zing and a beautiful pop of colour.
- Jam-tastic: Their high pectin content makes them ideal for making vibrant, tangy jams and jellies.
- Sweet Surprises: They are superstars in tarts, crumbles, muffins, and even as a topping for cheesecakes.
- Savory Sensations: Don’t pigeonhole them! Redcurrants create fantastic sauces and glazes that beautifully cut through the richness of meats like duck, lamb, or pork.
Redcurrant Recipes to Brighten Your Day!
Here are two delightful ways to celebrate your freshly picked bounty:
1. Rustic Redcurrant Crumble (Rode Bessen Kruimeltaart)
This comforting classic lets the redcurrants’ vibrant flavour truly shine.
Ingredients:
- 400g fresh redcurrants, destemmed
- 75g granulated sugar (adjust to taste, depending on how tart you like it)
- 1 tbsp cornstarch (optional, for thickening)
- For the Crumble Topping:
- 150g all-purpose flour
- 75g cold butter, cubed
- 75g granulated sugar
- Pinch of salt
Instructions:
- Preheat your oven to 180°C (350°F).
- In a bowl, gently combine the destemmed redcurrants with the sugar and cornstarch (if using). Pour this mixture into an ovenproof dish (approx. 20cm/8 inches).
- Make the Crumble Topping: In a separate bowl, rub the cold butter into the flour, sugar, and salt using your fingertips until the mixture resembles coarse breadcrumbs.
- Sprinkle the crumble mixture evenly over the redcurrant filling.
- Bake for 30-35 minutes, or until the topping is golden brown and the redcurrant filling is bubbly and tender.
- Serve warm with a generous scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard. Utter bliss!
2. Zesty Redcurrant & Rosemary Glaze for Roasted Meats
Elevate your Sunday roast with this tangy, aromatic glaze that’s surprisingly simple to make!
Ingredients:
- 200g fresh redcurrants, destemmed
- 60ml (1/4 cup) red wine vinegar
- 2 tbsp brown sugar
- 1 tbsp honey or maple syrup
- 1 small sprig of fresh rosemary
- Pinch of salt and black pepper to taste
Instructions:
- In a small saucepan, combine the destemmed redcurrants, red wine vinegar, brown sugar, honey/maple syrup, rosemary sprig, and a pinch of salt and pepper.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Continue to simmer for 10-15 minutes, or until the redcurrants have burst and the glaze has thickened slightly to a syrupy consistency.
- Remove the rosemary sprig. You can either leave the glaze chunky for a rustic feel or strain it through a fine-mesh sieve for a smoother, more elegant sauce.
- To Use: Brush this gorgeous glaze over roasted pork loin, duck breast, or even chicken during the last 15-20 minutes of cooking. It adds a beautiful sheen and an irresistible tangy-sweet flavour that perfectly complements rich meats.
Cocktail Hour: The Ruby Refreshment Fizz!
Shake up a vibrant, zesty cocktail that perfectly captures the redcurrant’s unique zing!
Ingredients:
- 50ml (1.7 oz) gin (or vodka for a cleaner profile)
- 30ml (1 oz) fresh redcurrant syrup (see quick recipe below)
- 15ml (0.5 oz) fresh lemon juice
- Soda water, to top
- Garnish: Fresh redcurrants on a skewer, a lemon slice or twist
Quick Redcurrant Syrup: Gently simmer 1 cup of destemmed redcurrants with 1/2 cup water and 1/2 cup granulated sugar for about 10 minutes, mashing the berries slightly. Strain through a fine-mesh sieve, pressing the solids to extract all the juice. Let cool completely.
Instructions:
- Fill a highball glass with ice.
- Add the gin, redcurrant syrup, and fresh lemon juice to a cocktail shaker filled with ice.
- Shake vigorously for 15-20 seconds until the mixture is thoroughly chilled.
- Strain the cocktail into your ice-filled highball glass.
- Top with soda water.
- Garnish with a skewer of your freshly picked redcurrants and a lemon slice or twist.
- Stir gently and savour this incredibly refreshing, ruby-hued drink! Cheers to your harvest!