[food] that time of year again, I see

[kaberett]

... by which I mean: yesterday I spent about ten minutes harvesting less than one sixth of the bush, and got about 600g of redcurrants for my troubles.

Whereupon, of course, I promptly forgot almost everything that one can Do with Redcurrants, with the notable exceptions of Ribiselkuchen (this general idea, though I usually use a ~pound cake base), which I was already planning to make, and Things To Go With Venison Or Steak, which I don't eat.

So. I have poked the internet some.

Things the internet suggests:

• combining with creamy mushroom sauces -- fair enough, we can do another round of the smitten kitchen savoury Dutch baby
  
• raspberry and redcurrant cobbler -- I will need to wait a few more weeks for the raspberries to actually hit ripe in sufficient quantities... well, that or finish off last year's frozen raspberries & Ribisel, in a desperate attempt to make freezer space, once we've consumed today's apple-and-rhubarb crumble...
  
• redcurrant sorbet (optionally with raspberries, see above)
  
• redcurrant custard ripple
  
• in increasing desperation, red berry coulis
  
• and, in defeat, more redcurrant jelly (I am nowhere close to finishing last year's yet)

Any other suggestions?

Comments

[ursula]

Maybe some of the things you would do with barberries would also work with these?

[zero_pixel_count]

Cordial, if you drink that sort of thing?

I generally shove them in the freezer and worry about it later to be honest. My mother would then defrost small amounts and use for ice cream sundaes, but I always found them a bit tart after the freezing process.

[macey]

....cake? muffins? anything americans do with blueberries would probably be far more flavourful with redcurrants, imo, though you'd want to adapt it more t'wards a rhubarb-ish flavour profile

[angelofthenorth]

https://www.thespruceeats.com/rodgrod-med-flode-danish-red-berry-pudding-2952748

We used to eat this when I was a child. Not always with cream, but sometimes

[vass]

They can be dried, can't they?

Or used in a salad?

[vass]

*points up* Or kombucha, switchel or shrub? Or to infuse a vinaigrette?

[kaberett]

I do not (... yet...) have a dehydrator. Salad is On The Cards!

[hunningham]

Summer pudding. It really needs tart fruit, not sweet and I'll only make one when I can get currents in the shop. Which is not often. Ideally a mix of blackcurrents, redcurrents and a scant handful of blackberries. But all red currents would be grand.

[ewt]

I don't know if they'd work in chutney but a small batch might be worth a try.

[watersword]

Would a local community fridge be a place one could donate excess redcurrants or redcurrant jelly?

[zasu]

Probably too late, but the first time I had currants was in Finland, where they served them to us frozen, lightly covered in sugar. Since I'm diabetic, I lightly sprinkle frozen currants with monk fruit sugar substitute. Incredibly simple and refreshing :)

[kaberett]

I am not actually sure that we have such a thing!