Saturday, June 10, 2017

Currants


Currants grow wild across the whole of Europe and Northern Asia to Siberia and seem to have been cultivated in the 15th century.

Black Currant (Ribes nigrum), Red Currant (Ribes sativum), a small deciduous bush or shrub, is a juicy, many-seeded berry, black or white according to variety.


Nutritional Value
Black Currant - excellent source of vitamin C, good source of thiamin, iron, fair source calcium, phosphorus, potassium, some riboflavin and niacin.

Red Currant- excellent source of vitamin C, good source of vitamin A, iron, thiamin, some calcium, phosphorus, potassium, riboflavin and niacin. 

Varieties
Red, black and white

Buying and Storing
Select firm, ripe, shiny currants. Place in refrigerator until ready to use.  Red and white keep better than the black.  

Prepare, Use and Serve
  • Serve fresh with other fruits, in fruit salads or fruit soups with cheese platters. 
  • Make into sauce to go with game, ham, poultry, pork or veal. 
  • Make syrups, desserts, pies, tarts, crepes. 
  • Serve plain with sugar and cream,  as a glaze for tarts, jelly,
  • Use as garnish.


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