History & Description:

Currant seeds have been found in pre-historic sites in Denmark.  It is believed that the Vikings may not have named their Newfoundland settlement, Vineland, after grapes, but for the wild currants they found there.  Fresh currants are small, tart red, black or white berries.  They are members of the gooseberry family. Black currants are used to make the famous Cassis liqueur and they are also used in jams, jellies, preserves and juice.  White currants are an albino variety of the red currant and are not as tart so they can be eaten out of hand. 

Nutrition Highlights:

Currants are an excellent source of Vitamin C which is needed by the body to maintain healthy gums and boost the immune system.  They contain fibre which is necessary for keeping the body regular and iron, which is required by red blood cells to stay healthy.  Currants are a fantastic source of anthocyanins, which are thought to help relieve inflammation. The antioxidants in currants are thought to help promote healthy aging and neurological functions. According to a recent study, antioxidants found in currants may help protect your family against Alzheimer's disease.

Choosing & Storing:

When choosing currants, the berries should be firm, bright in colour and shiny. They can be refrigerated for a few days after picking (red currants usually last longer than the black variety).

Tips for preparing currants:

Rinse berries off and gently remove stems. You can mix currants with other fruits for salads or use them in pies, tarts and muffins. Currants make delicious jams and jellies. They can be served as condiments with roasted meats. Wash currants just before you use them.