Redcurrant recipes - Our favourite redcurrant recipes so you can make the most out of your organic redcurrants

redcurrant recipes

Here's a collection of redcurrant recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!

Redcurrant and Sage Gravy
Redcurrant Parfait
Fresh Berries with Creamy Grand Marnier Sauce
Redcurrant Vinaigrette
Redcurrant Muffins

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Redcurrant and Sage Gravy

A simple, aromatic gravy for turkey, chicken or pork. Serves 8

• Pan juices reserved from roasted meat (OR, 1 tablespoon vegetable oil and 1 chopped onion)
• 960 ml chicken stock, plus extra for thinning gravy
• 1 tablespoon red currant jelly (optional)
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons water
• 2 tablespoons cornstarch
• 1 punnet fresh red currants, stemmed

Sieve the pan juices into a saucepan. If you're not using pan juices heat the oil in a saucepan and fry the onion on medium heat until browned, about 10 minutes. Add stock to either the onions or the pan juices - whichever you are using. Add the jelly and bring to the boil, whisking lightly. Stir in the sage, reduce the heat and simmer. In a small bowl whisk together the water and cornstarch then gradually add it to the gravy whisking constantly to prevent lumps. Add the fresh red currants. Simmer the gravy for 5 minutes to thicken and, if necessary, add additional stock to thin it out. Season to taste with salt and pepper before serving.

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Redcurrant Parfait

Easy to make and a great contrast for those tart summer currants. Serves 4

• 3 teaspoons unflavoured gelatine
• 750 ml cold blackcurrant juice
• 5 tablespoons granulated sugar
• 240 ml cold double cream
• 2 handfuls red currants, stemmed

Stir the gelatine and 250 ml of the chilled juice together in a medium bowl and let them sit for 3 minutes. Bring the remaining juice and the sugar just to the boil in a small saucepan. Stir the juice into the gelatine mixture and refrigerate until set, about 1 hour. Beat the cream until it has soft peaks. Layer the set jelly, whipped cream and fresh currants in 4 glasses and serve.

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Fresh Berries with Creamy Grand Marnier Sauce

A delightful summer dessert, for which any combination of berries will work! Serves 4

• 200 g cream cheese, at room temperature
• 3 tablespoons icing sugar
• 120 ml double cream
• 1 tablespoon (or more!) Grand Marnier or other orange liqueur
• 4 handfuls fresh berries

Combine the cream cheese, sugar, cream and 1 tablespoon of Grand Marnier in a food processor or blender and blend until smooth. Taste and add more liqueur if desired. Transfer mixture to a bowl and refrigerate until cold. Divide the berries among 4 glasses. Top with the cream sauce and serve.

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Redcurrant Vinaigrette

Drizzle over cooked dishes and salads. This lush vinaigrette especially complements warm or cold meats - try it with cold roast beef sliced over green salad, with lots of freshly cracked pepper. Serves 4

• 4 tablespoons orange juice
• 1 punnet redcurrants
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon or wholegrain mustard
• 4 tablespoons walnut oil
• Salt and pepper to taste

Whisk the liquid ingredients and the mustard together. Fold in the redcurrants and season to taste with salt and pepper.

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Redcurrant Muffins

A delicious way to put jewel-like redcurrants to use. Makes 12 muffins.

• 60g unsalted butter
• 175g plain white flour
• 2 tsp baking powder
• 1/2 tsp salt
• 120g caster sugar
• 1 large egg
• 120ml milk
• 125g fresh redcurrants

Preheat oven to 180°C. Butter a 12 cup muffin pan. Melt butter; set aside to cool. Sift flour into a medium mixing bowl, add baking powder, salt and all the sugar apart from 2 tbsp - reserve this to sprinkle over the muffin tops before cooking. In a small mixing bowl beat egg enough to combine yolk and white. Whisk in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Gently fold in redcurrants; be careful not burst too many of them. Spoon batter into prepared muffinpan cups, filling each slightly more than half full. Sprinkle reserved sugar over batter in each cup. Bake in a preheated oven for 20-25 minutes, until golden brown and a wooden skewer or knife inserted in the centre comes out clean. Cool for a few minutes and serve warm with a dollop of créme frâiche.

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