Redcurrant Jelly Recipe - sweet and tart, this jelly is perfect for either sweet treats or as an accompaniment for swedish meatballs.

Homemade red currant muffins made with fresh red currants. The berries are nice and tart, which makes a lovely flavor contrast to these sweet, buttery muffins. These muffins have a lovely light texture.

Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

To eat fruits right from a bush or tree is one of the most satisfying culinary experiences I know. A couple years ago, I went for a walk through Buskett Garden nearby Dingli in Malta with my boyfriend and his mother. We strolled along a little stream lined with mulberry bushes, fig and pomegranate trees. At one point […]

Red Currant Crumb Bars {Katie at the Kitchen Door}

Three years ago, I didn’t know what currants were. I guess this isn’t really that surprising, given that I also didn’t eat broccoli, brussels sprouts, cabbage, or other cruciferous vegetables, didn’t know how to pit an avocado, and certainly couldn’t tell you the difference between a lemon and a meyer lemon. (Don’t totally write my...

A scattering of fresh red currants adds a pop of bright colour and tartness to classic French yogurt cake.

Red currant clafoutis is one of the easiest desserts out there, especially if you find yourself with extra berries on hand. Perfectly tart, sweet and airy!

How to Make Red Currant Jelly

Fantastic with goat's cheese, sausages or cold meats

Fantastic with goat's cheese, sausages or cold meats

Red currant clafoutis is one of the easiest desserts out there, especially if you find yourself with extra berries on hand. Perfectly tart, sweet and airy!

I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!