It’s harvest time in our garden and we have a glut of black, red and white currants. The birds love the black and red currants which means that we always have to net or cage them to prevent the bushes getting damaged and the currants being eaten, especially by the pigeons. However, we find that the white currants are left untouched by the birds which means we never need to net or cage them. These bushes produce an abundance of white currants which are translucent pinkish-white berries that are similar in taste to red currants but slightly sweeter. We freeze a lot to add to smoothies or added to yoghurts for that extra vitamin C boost. If you want a really easy, pest free, abundant berry harvest, we would highly recommend white currants. They’re super hassle free and very tasty.

Here’s a few recipes that you might like to try.

White Currant Jam

Ingredients:

2 lbs. fresh white currants

2 lbs. granulated sugar

1 cup water

Directions:

Rinse the white currants and remove stems.

In a large pot, add the white currants, sugar, and water. Cook over medium heat, stirring occasionally until a jam-like consistency forms.

Pour the jam into sterilized jars and let cool before screwing on the lids.

Store in the refrigerator for up to one month.

White Currant Sorbet

Ingredients:

2 cups fresh white currants

1 cup water

1/2 cup sugar

1/4 cup fresh lime juice

Directions:

In a medium saucepan, bring the white currants, water, and sugar to a boil. Reduce the heat and let simmer for 10 minutes.

Add the lime juice and blend until smooth.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the sorbet to a freezer-safe container and freeze for at least two hours to harden.

White Currant Crumble

Ingredients:

4 cups fresh white currants

1/2 cup granulated sugar

1/2 tsp. vanilla extract

1 cup flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup cold butter, cubed

Directions:

Preheat the oven to 375°F.

In a bowl, toss the white currants with granulated sugar and vanilla extract. Place the mixture into a 9 × 13 inch baking dish.

In another bowl, combine the flour, rolled oats, and brown sugar. Add in the cold butter until the mixture resembles coarse crumbs.

Sprinkle the crumble mixture evenly over the top of the white currants.

Bake for 35-40 minutes or until the top is golden brown.

White Currant Salad Dressing

Ingredients:

1/2 cup fresh white currants

1/4 cup white wine vinegar

1 tbsp. honey

1/4 cup olive oil

Salt and pepper to taste

Directions:

In a blender, puree the white currants, white wine vinegar, and honey until smooth.

With the blender running on low, slowly add the olive oil until fully incorporated.

Season with salt and pepper to taste.

Drizzle the dressing over your favorite greens and enjoy!

White Currant Salsa

Ingredients:

1 cup fresh white currants

1/2 cup diced cucumber

1/2 cup diced mango

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

2 tbsp. lime juice

1 tbsp. honey

Salt and pepper to taste

Directions:

In a bowl, mix together the white currants, cucumber, mango, red onion, and cilantro.

In a separate bowl, whisk together the lime juice and honey.

Pour the dressing over the salsa and toss to combine.

Season with salt and pepper to taste.

Refrigerate for at least 30 minutes before serving.