There is nothing quite like the very distinctive flavour and aroma of blackcurrants. Blackcurrant jam is one of the most popular traditional jams. Blackcurrants are an essential ingredient of summer pudding one of the most delicious of English puddings. In France, blackcurrants are used to make crème de cassis which mixed with white wine or champagne makes the popular summer drink kir. Blackcurrants, particularly some of the newer varieties which have sweeter larger berries, can also be eaten fresh. As is widely known, blackcurrants are one of the richest sources of vitamin C.
Redcurrants hang on the bush in trusses which look like strings of brightly coloured red jewels. They make a wonderful jelly, sauces and add colour to desserts and puddings. If allowed to ripen well, they are sweet and can be eaten fresh. They are a rich source of vitamin C and other nutrients.
Whitecurrants are simply redcurrants with white berries. Their pale, almost white translucent berries hang from the bush in trusses like a string of beads or miniature bunches of grapes. The berries are sweeter than those of redcurrants and therefore better for eating fresh. They are rich in vitamin C and other nutrients.
Novel hybrid bush fruit have been produced by cross breeding blackcurrants with gooseberries. They are thorn-free bushes resembling blackcurrant bushes in many respects.
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