Currants (Ribes)
ARE YOU KEEPING CURRANT?
“Zante currants” are not really currants at all. They are actually dried grapes and are often found in scones.
What’s the Story?
Currants are related to gooseberries and are not smaller versions of raisins. The English word “currant” has been used for this fruit only since 1550, taken from the fruit’s resemblance to the dried currants of Greece, which, in fact, are raisins made from a small seedless grape. The main varieties available are: red, black, white, green and pink. Red and black are the most common type and are used for culinary purposes. White currants are an albino form of the red, and pink currants are a mix between the white and red.
A Serving of Food Lore …
Currants are native to Europe, Asia and North America. Cultivation began in Europe in the 1500s and the first American colonists began cultivating them in the late 1700s. The black currant has been known in the United States as a “forbidden fruit” since 1911, when a ban was placed on the fruit because it caused disease to the white pine tree. Although the ban was lifted in 1966, several states still prohibit growing black currants.
Where Are Currants Grown?
Russia is the number one producer of currants. Poland, Germany, Ukraine and Austria also grow currants commercially. There is very little commercial production in the United States; however, Oregon, Washington and New York grow them at modest levels.
Why Should I Eat Currants?
Currants are an excellent source of vitamin C and fibre, and a good source of calcium, iron, potassium and vitamins A and B. Currants are rich in the phytochemical ellagic acid, a phenolic compound that may reduce some cancers and cholesterol, and anthocyanins, which have shown anti-inflammatory and antioxidant properties.
Home Remedies
BLACK CURRANTS: Boiled black currant juice has been used for sore throats. The leaves have been used to reduce fevers and increase urination. Extract from the bark of the black currant tree has been used for haemorrhoids. Black currant jelly mixed with hot water has been helpful for colds.
RED CURRANTS: The leaves have been used to relieve pain from arthritic symptoms, sprains and dislocated bones. The fruit has been used as a laxative. It has also been used to prevent scurvy. Red currants have also been made into facial masks for firm skin.
Throw Me a Lifesaver!
CANCER: One study found that black currant juice stopped the growth of tumours in mice.
BLOOD PRESSURE: Currant seed oil was given to a group with mildly high blood pressure. Scientists attribute their significant decline in blood pressure to the gamma-linoleic acid found in the berry.
Tips on Using Currants
SELECTION AND STORAGE:
• Currants come fresh, dried, juiced, and in jams and jellies.
• Choose berries with the darkest colours. Currants can also be bought frozen.
• Keep currants refrigerated and use them within two days. Wash just before use. Fresh currants can be frozen.
PREPARATION AND SERVING SUGGESTIONS:
• Wash the berries in cold running water. Remove stems or leaves. Drain and pat dry.
• Use currants as a garnish for any dish.
• Add dried currants to brown rice.
• Top ice cream with fresh currants or a currant sauce.
by Chef J. Hugh McEvoy
Servings: 38 • Prep and cooking time: 40 minutes
This recipe contains five powerhouse foods.
INGREDIENTS:
FIRST STAGE:
2oz/50g fresh red currants
8oz/225g red currant preserves
4floz/125ml fresh lemon juice
1oz/10g fresh lemon zest
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon black pepper
⅛ teaspoon chilli powder
16floz/500ml fat-free beef stock, unsalted
SECOND STAGE:
2floz/60ml Worcestershire sauce
2floz/60ml Burgundy red wine
4oz/110g blackstrap molasses or treacle
2floz/60ml organic tomato ketchup
DIRECTIONS:
Combine first nine ingredients in a heavy saucepan. Mix until evenly blended. Bring mixture to a boil. Reduce heat to a low simmer. Simmer mixture until it has reduced by one half. In a separate bowl, whisk together the remaining four ingredients. Add the second group of ingredients [the second stage] into the simmering sauce. Mix thoroughly until colour is even. Simmer until sauce comes back to a boil. Reduce heat to very low. Serve sauce hot with grilled lamb, pork, or flavourful fish such as salmon or bluefish. Serve with a robust red wine such as Burgundy or Cabernet Sauvignon.
BREAK IT DOWN …
Calories: 30; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 54mg; Total carbs: 8g; Fibre: 0g; Sugar: 6g; Protein: 0g.