Category:Red currant Recipes

A plant whose original name is Ribes rubrum, the red currant belongs to the family Grossulariacae. It growns in almost every place, having straggling stems, from three to five lobed leaves, yellowish-green flowers, with fruit in pendulous racemes. The fruit is known to contain malic acid, citric acid, and sugars.

Red currants, as well as white currants are said to be the best tasting of the fruits, although the fruit itself is rarely consumed plain. This plant is important or its fruits, especially for the juice and it grows in United States, Central and Northern Europe, Siberia and Canada.

The fruits of this plant are used particularly in tarts while the juice is a pleasant acid in punch and used to be an adored ingredient in the coffee-houses from Paris, the place where the sweetened juice is still preferred as a beverage, to syrup of almonds. Scandinavians prefer red currant for soups with a fruit base and summer puddings. German tarts combine the red currant filling with meringue or custard.