Phytochemicals

Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols.^[7] As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening.^[8] Twenty-five individual polyphenols and other nitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue.^[9]

Cultivars

Many redcurrant and whitecurrant cultivars are available for domestic cultivation from specialist growers. The following have gained the Royal Horticultural Society's Award of Garden Merit:^[12]

• "Jonkheer van Tets"^[13]
• "Red Lake"^[14]
• "Stanza"^[15]
• "White Grape"^[16] (whitecurrant)

Nutrition

Currants, red and white, raw

Nutritional value per 100 g (3.5 oz)
Energy	234 kJ (56 kcal)
Carbohydrates	13.8 g
Sugars	7.37 g
Dietary fiber	4.3 g
Fat	0.2 g
Protein	1.4 g
Vitamins	Quantity %DV†
Thiamine (B1)	3% 0.04 mg
Riboflavin (B2)	4% 0.05 mg
Niacin (B3)	1% 0.1 mg
Pantothenic acid (B5)	1% 0.064 mg
Vitamin B6	5% 0.07 mg
Folate (B9)	2% 8 μg
Choline	2% 7.6 mg
Vitamin C	49% 41 mg
Vitamin E	1% 0.1 mg
Vitamin K	10% 11 μg
Minerals	Quantity %DV†
Calcium	3% 33 mg
Iron	8% 1 mg
Magnesium	4% 13 mg
Manganese	9% 0.186 mg
Phosphorus	6% 44 mg
Potassium	6% 275 mg
Sodium	0% 1 mg
Zinc	2% 0.23 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

In a 100-gram (3+1⁄2-ounce) reference serving, redcurrants (or white) supply 234 kilojoules (56 kilocalories) of food energy and are a rich source of vitamin C, providing 49% of the Daily Value (DV, table). Vitamin K is the only other essential nutrient in significant content at 10% of DV (table).

Culinary

With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season.

In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.^[17]

In France, the highly rarefied and hand-made Bar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants.^[18] The pips are taken off by hand, originally by monks, with a goose feather, before cooking.^[19]

In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer puddings (rødgrød, rote grütze or rode grütt).^[18] In Germany it is also used in combination with custard or meringue as a filling for tarts.

In Linz, Austria, it is the most commonly used filling for the Linzer torte.^[18][20] It can be enjoyed in its fresh state without the addition of sugar.

In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle.^[18] It is so named because the redcurrants (Johannisbeeren, "John's berry" in German) are said to ripen first on St. John's Day, also known as Midsummer Day, June 24.

In Russia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts. It is also used to make kissel, a sweet healthy drink made from fresh berries or fruits (such as red currants, cherries, cranberries).^[21] The leaves have many uses in traditional medicine, such as making an infusion with black tea.^[22] Also the plants were cultivated in Russian monastery gardens in the 11th century.^[23]