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Red currants are available late spring through the early winter months. Red currants, botanical name Ribes nrubrum, are woody shrubs within the family Grossulariaceae. They are one of over 150 species within the Ribes genus, which also includes Black currants, White currants, and gooseberry species. The word “berry” has two meanings: one based on a botanical classification, the other on the common commercial identification. Red currants, Black currants, and gooseberries are true berries because their seeds are held within the fruit, which is defined as epigynous berries. Red currant berries are pearl sized, candy apple red and somewhat translucent. Like their their black counterparts, Red currant berries have a taut thin glossy skin that encases a soft pulpy flesh which contains small edible seeds. When the berries' skin is pierced the fruit explodes with bright fruity aromatics and a tart piquant flavor. Red currants can be eaten fresh, cooked or dried. They can also be frozen for long term preservation and use. Red currants' natural tart flavour and astringency is enhanced with sweetening via sugar, honey, agave nectar, and of course through cooking. Red currants add flavor and texture to sauces, liqueurs, jams, jellies and syrups. Complimentary pairings include baking spices such as cinnamon and nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, huckleberries, stone fruit such as peaches and cherries, lemon verbena, game meats, pork, shellfish, grilled steak and herbs such as basil and mint.

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