Although redcurrants are closely related to blackcurrants, they are in fact grown more like gooseberries and are part of the gooseberry family, both known for their tart flavour.

The vibrant red colour of redcurrants means they are often used raw to garnish both sweet and savoury dishes or as a simple accompaniment in salads and drinks, when in season.

In the United Kingdom, redcurrant jelly is a condiment often served with a Sunday roast or a festive meal. Redcurrant jelly is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.



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