Posts Tagged ‘redcurrant recipe’

This dessert is super easy to make, and although it may involve a little bit of cheating, I grow my own berries so don’t feel quite such a fraud!

Simply take a selection of summer fruits such as red currants, raspberries and  strawberries, rinse them and toss in a few teaspoons of lemon juice.

Take some meringue nests (you could make them yourself but I buy mine already made) and add a spoon of freshly whipped cream to the centre.  For a healthier alternative you could substitute with creme fraiche or yoghurt.

Pile on a tablespoon or two of fresh berries, then drizzle with chocolate sauce and a sprinkling of chopped nuts.

Serve immediately for a totally delicious dessert!

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We were at the allotment at the weekend and Jemima, being a lover of all fruits, was going round asking which berries she was allowed to pick.  She set about the redcurrant bush and before I knew it she’d filled a tub full of red currants…and along with the red ones there were green ones and all shades in between.

On the whole they were not quite ripe enough to pick but Jemima’s enthusiasm was hard to contain.  We also don’t net our fruit for fear of trapping birds and if we had left them on the bushes for longer a lot would probably have been eaten. 

So I took my large tub of under ripe redcurrants home and put them on a window sill, with the lid loosely fitted and left them for a couple of days.  Hey presto!  They all ripened beautifully and so I will probably pick them early again next year.

For super speedy berry picking why not try the handy Berry Picker.  Available in two sizes it allows you to harvest the fruit up to ten times faster than usual.

I decided to make some redcurrant jam with my bumper harvest.  It was so easy to make and extremely delicious.


600g red currants
900g sugar
600 ml water


  1. Wash the redcurrants and remove any stems
  2. Put them in a pan with the sugar and water
  3. Stir well
  4. Bring to the boil
  5. Allow to boil for a few minutes until the fruit begins to soften
  6. Reduce the heat and simmer gently until the mixture begins to thicken
  7. Take a teaspoon of the mixture and place on a saucer to cool.  If a thin skin forms on the top which crinkles when cut through with a knife, the jam is ready
  8. Poor into clean glass jam jars, seal with a lid and store ready for use.


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