17 things you can do with redcurrants with a recipe for each one. Includes regional classics and food pairings.

Here is 17 ideas for how to use excess redcurrants based on the ways I use mine.

I have to preface all the recipes on this page by admitting that I do not have a sweet tooth. If you like you food on the sweeter side you may need to add a little more sugar.

These recipes showcase the versatility of redcurrants in both sweet and savoury contexts, highlighting their unique flavour profile that can enhance a wide variety of dishes.

There are two ways to remove the seeds from currants - You can dry them to a crisp, blend and sieve to produce a powerful redcurrant powder or cook them and pass through a sieve or cloth to separate the seeds from the fruit.

Remember, the exact measurements might need adjustment based on the freshness and tartness of the redcurrants you use.

Foods that pair well with redcurrants:

Redcurrants have a bright, tart flavour that pairs well with both sweet and savoury dishes. Here are some of the best food pairings for redcurrants:

Savoury  pairings:

• Meats – Lamb, duck, venison, pork, and game meats benefit from redcurrants' acidity, balancing their richness.
• Cheeses – Soft cheeses like goat cheese, brie, and Camembert, as well as strong cheeses like blue cheese, pair beautifully with redcurrant jelly or chutney.
• Roast Meats – Redcurrant glazes or sauces enhance roasted meats, especially pork and poultry.
• Salads – Fresh redcurrants add a tart burst to green salads, especially those with nuts, cheese, or citrus.
• Grains – Mix redcurrants into quinoa, couscous, or rice salads for a pop of flavour.

Sweet pairings:

• Chocolate – The tartness of redcurrants cuts through the richness of dark chocolate. Try them in brownies or tarts.
• Cakes & Muffins – Their tangy flavour balances the sweetness in baked goods.
• Yogurt & Dairy – Redcurrants work well in yogurt, cream-based desserts, panna cotta, and cheesecakes.
• Ice Cream & Sorbet – A great complement to vanilla, lemon, or almond-based frozen treats.
• Meringues & Pavlova – The acidity of redcurrants contrasts beautifully with the sweetness of meringue.

Drink pairings:

• Gin & Vodka – Redcurrants make excellent infusions and cocktail ingredients.
• White Wine & Champagne – Their acidity pairs well with crisp white wines like Sauvignon Blanc or sparkling wines.
• Herbal Teas – Redcurrants add a natural tartness to iced teas or herbal infusions.

Make redcurrant juice ice cubes:

Making redcurrant juice ice cubes is a great way to preserve the flavour of fresh redcurrants.

Below: A few redcurrant juice ice cubes.

I prefer to make these unsweetened but you can add sugar or sweetener to taste.

Method:

• Extract the juice: Place the redcurrants in a blender or food processor and blend until smooth.
• Strain the juice: Place a fine-mesh sieve over a bowl or use a cheesecloth-lined colander. Pour the redcurrant mixture through the sieve, pressing with a spoon or the back of a ladle to extract as much juice as possible. Discard the pulp and seeds.
• Sweeten (optional): If desired, add sugar or sweetener to the juice to taste. Stir until dissolved.
• Dilute (optional): If you prefer a less concentrated juice, add water to the redcurrant juice until you reach your desired consistency.
• Fill ice cube trays: Pour the redcurrant juice into ice cube trays.
• Freeze: Place the ice cube trays in the freezer and freeze until solid, usually for several hours or overnight.

I fill them about half way up to make smaller cubes as they are quite strong and stain terribly if  you spill.

Add to cocktails, gin, vodka, lemonade or even water for an interesting twist to your drinks.

Redcurrant vinegar:

Steeping redcurrants in white wine or cider vinegar creates a fruity, tangy vinegar that makes salads sing. Try it with goat cheese and walnuts for a simple yet stunning dish.

Ingredients: 250 to 500 grams of fresh redcurrants to 500 ml of cider vinegar or white wine vinegar and 1 to 6 teaspoons of sugar to taste. I don't add any sweetener to mine but it to sharp for some that way.

Method: Rinse the redcurrants and remove any stems or damaged berries. I like to freeze my currants before adding them for maceration as it splits the skins and allows the flavour to better develop without making the end product cloudy.

Add the currants and the sugar if using to the vinegar and seal in a glass jar for between 3 weeks and 6 months. 

Sieve, allow to drain naturally and then bottle for use. Store your redcurrant vinegar in a cool, dark place. It should keep for several months.

I can confirm that thyme and rosemary both work well as added extras. I have used it plain, on salads as a vinaigrette and even in marinades for meat.

Make redcurrant gin or vodka:

Infuse redcurrants in gin or vodka for a fruity, ruby-red liqueur. Let it steep for a few weeks, then enjoy in cocktails or straight as an aperitif if you’re feeling bold.

I use what we call navy or export strength gin for macerating with fruit.

Below: My redcurrant gin (right) and sloe gin (left) for comparison.

The recipe is very simple. I use around a kilogram of redcurrants and one lemon sliced per lire of gin and 100 grams of sugar. You can use more sugar to taste, Agave syrup or honey works as well.

Leave for 3 to 6 months or longer if you want to, it will keep forever.

Rumtopf is a traditional preservation method where you have a huge earthenware vessel with rum in it that you add ripe fruit to.

Make a classic redcurrant jelly or jam:

A pantry essential! Redcurrant jelly is the perfect balance of tart and sweet, making it a staple for roast meats and cheese boards. Trust me, nothing elevates a Sunday roast quite like a spoonful of homemade redcurrant jelly.

Below: The classic redcurrant jelly.

Making redcurrant jelly is a straightforward process that highlights the fruit's natural tartness and vibrant colour.

You will need for a basic recipe to get you started:

• 1 kg (about 2.2 lbs) of fresh redcurrants (no need to remove the stems, as they’ll be strained out)
• 500 ml (about 2 cups) of water
• Granulated sugar (the amount depends on the juice yield, typically 1:1 ratio with the juice)
• 1 whole unwaxed fresh lemon sliced and cooked with the fruit for pectin.

Steps:

• Rinse the redcurrants and place them in a large saucepan with the water and the sliced lemon. Bring it to a gentle boil over medium heat, stirring occasionally. As they cook, the berries will burst and release their juice—this takes about 10-15 minutes.
• Once the fruit is soft and mushy, remove from heat. Strain the mixture through a fine mesh sieve or a jelly bag into a clean bowl. Let it drip naturally for a few hours (resist the urge to squeeze it, or your jelly might turn cloudy). You should end up with roughly 600-800 ml of juice, depending on the berries.
• Measure the juice and pour it back into the saucepan. For every 600 ml of juice, add 600 g (about 3 cups) of sugar—this 1:1 ratio works well with redcurrants’ natural pectin.
• Heat the mixture over medium, stirring until the sugar dissolves completely. Then crank it up to a rolling boil. Let it boil hard for about 5-10 minutes, or until it reaches the setting point. You can test this by dropping a little onto a chilled plate; if it wrinkles when you push it with your finger, it’s ready.
• Skim off any foam, then pour the hot jelly into sterilised jars. Seal them up while still hot to get a good vacuum seal as they cool.

That’s it! You’ll have a tart, glossy redcurrant jelly perfect for spreading on toast or pairing with meats.

Whip up a redcurrant sauce or gravy for meats:

Duck, lamb, venison or roast ham, they all love a bit of redcurrant magic.

A quick redcurrant sauce, simmered with red wine and a touch of red wine vinegar, adds a gourmet touch with minimal effort. I add a splash of ruby port and a few wild mushrooms if serving this with lamb.

I use a reduction of beef stock called demi-glace as my base for this sauce. Add redcurrant jelly for a sweeter finish or plain redcurrants for a sharper taste on the tongue.

Create a Desert like a stunning summer pudding, a crumble or a cobbler:

Layers of juicy redcurrants, raspberries, and blackcurrants soaked into bread—summer pudding is a quintessentially British dessert that looks impressive but is deceptively simple.

Add 500 grams or 1 lb to you basic apple pie / cobbler / crumble recipe or add fruit puree if you don't like the seeds.

German himmelstorte is a cake with whipped cream, baked meringue and redcurrants.

Make refreshing redcurrant cordial or syrup:

Homemade redcurrant cordial is perfect for warm days. Just add sparkling water or use it as a base for cocktails. (Gin lovers, take note—this mixes beautifully!)

Method: Boil 1 kg of redcurrants with 1 litre of water. Strain and mix with 700 g of sugar and juice of 1 lemon. Return to the boil for a few minutes.

Bottle and store in the fridge. Dilute to taste. Or add to a G&T like I do! Or freeze for a homemade Popsicle.

Steep in boiling water for a herbal redcurrant tea:

The leaves of currant bushes are often used to make herbal tea. Simply add a few dried currant leaves and dried currants to your teapot for a refreshing tonic or brew.

Homemade redcurrant jello:

The basic recipe for Homemade redcurrant jello. This is the smooth, set version without seeds or pulp.

Ingredients:

• 1 kg (2.2 lbs) redcurrants (stems included)
• 2 teaspoons of gelatin per 1 cup of liquid
• 500 ml  water
• 200 g  sugar per litre of juice extracted
• (Optional) 1–2 tsp lemon juice (for extra tartness if you like)

Method:

Prepare the fruit: Rinse the redcurrants well. You can leave the stems on since they contain natural pectin, which helps with setting.

Cook the redcurrants: Place the redcurrants and water in a large pot. Bring to a simmer over medium heat, then gently crush the berries with a potato masher to release the juice. Simmer for about 10 minutes.

Strain the juice: Pour the mixture through a jelly bag, muslin cloth, or fine sieve into a bowl. Let it drip naturally for a few hours or overnight for the clearest jelly. Although it doesn't bother me if the final jello is cloudy, avoid pressing the pulp if you want a clear jelly.

Measure and add sugar: Measure the strained juice and add 700 g of sugar per litre of juice. If you like, add lemon juice for extra tartness and to enhance the set.

Add the gelatin: Return the juice and sugar to the pot. Heat gently until the sugar dissolves completely, then heat until it steams. Add the gelatin and stir well.

Mould and set: Pour the hot jelly into a sterilised mould and move to the fridge, the jelly will firm up and set as it cools.

Refrigerate and consume within 3 days.

Glaze tarts and roasts:

Melted redcurrant jelly makes an incredible glaze. Brush it over fruit tarts for a professional shine or use it to give roasted meats a glossy, caramelised finish.

Melt 4 tbsp redcurrant jelly with 2 tbsp water. Brush over your tart or roast meat before serving.

I use it for glazing my Christmas ham, studded with cloves and the result is delicious.

Preserve the goodness with a spicy redcurrant chutney:

A well-spiced redcurrant chutney pairs beautifully with cold meats, cheeses, or even a humble cheese toastie. Once you’ve made a batch, you’ll wonder how you lived without it.

This is my simple and flavourful recipe for redcurrant chutney, which balances the tartness of the berries with sweet and spicy notes. It’s a great condiment for cheeses, meats, or even a hearty sandwich.

Ingredients:

• 500 g (about 1 lb) fresh redcurrants, rinsed and pushed through  a sieve if you want to remove the seeds.
• 1 medium onion, finely chopped.
• 1 apple (e.g., Granny Smith or a tart variety), peeled, cored, and diced
• 150 ml (about ⅔ cup) apple cider vinegar
• 200 g (about 1 cup) granulated sugar (adjust to taste)
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger for more zing)
• ½ tsp ground cinnamon
• ¼ tsp ground cloves (optional, for warmth)
• 1 small red chilli, 
• Pinch of salt.

Steps:

• Combine the redcurrants, chopped onion, and diced apple in a large, heavy-bottomed saucepan. Add a splash of the vinegar (about 50 ml) to start, and cook over medium heat for 10-15 minutes, stirring occasionally. 
• Once everything is mushy, stir in the sugar, remaining vinegar, ginger, cinnamon, cloves (if using), chilli, and salt. Keep stirring until the sugar dissolves completely.
• Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 45 minutes to 1 hour, stirring now and then. The chutney will thicken as the liquid reduces—aim for a jam-like consistency that’s still a bit loose, as it’ll firm up more when it cools.
• Check the flavour toward the end—add a bit more sugar if it’s too tart, or a splash of vinegar if it needs more bite. When it’s done, it should mound slightly on a spoon without being runny.
• Remove from heat and let it cool slightly. Spoon the hot chutney into sterilised jars, leaving a little headspace, and seal them while warm to create a good seal as they cool.

My recipe yields about 2-3 small jars (200-250 ml each), depending on how much it reduces.

Store in a cool, dark place for a month before opening to let the flavours meld, though it’s tasty right away too. Once opened, keep it in the fridge and use within a few weeks.

Pair it with roast pork, sharp cheddar, or even a curry for a twist!

Cool down on summer afternoons with redcurrant sorbet:

Tangy, refreshing, and stunningly pink, redcurrant sorbet is a summer showstopper. It’s lighter than ice cream but just as satisfying and I find it much simpler to make .

Ingredients: 400 g redcurrants, 200 g sugar, 250 ml water, lemon juice.

Method: Simmer redcurrants with sugar and water until berries are soft.
Blend, strain, add lemon juice, chill, then churn in an ice cream maker.

Bake a redcurrant cake:

Fold redcurrants into a classic sponge for a tart twist. The berries burst as they bake, adding juicy pockets of flavour. 

I have made an upside down cake with sieved redcurrants on the bottom and the result is excellent.

Bublanina is a traditional Czech cake that can be made with redcurrants.

Make tangy redcurrant muffins:

Muffins don’t have to be sickly sweet. Redcurrants add the perfect amount of tartness, making them a great grab-and-go breakfast or snack.

Any recipe that has blueberries can be used for redcurrants as well

Get into brewing and make your own wine or redcurrant mead:

I make a few bottles of sparkling redcurrant wine every year. 

Makes:

About 1 gallon (4.5 litres)

Ingredients: 

• 3 lb (1.4 kg) redcurrants, destemmed
• 2.5 lb (1.1 kg) sugar
• 1 gallon (4.5 L) water
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 crushed Campden tablet (for sterilisation)
• 1 sachet wine yeast (Champagne or general-purpose)

Method: 

• Wash and crush the redcurrants in a sanitised bucket (a potato masher works well).
• Boil the water and pour it over the crushed currants. Stir and let cool.
• Add the sugar, pectic enzyme, yeast nutrient, and sprinkle the wine yeast on top.
• Fit an airlock and leave it to ferment in a cool, dark place.
• Stir daily for about 5 days, keeping the temperature around 18–22°C (65–72°F).
• To rack, strain or syphon the mixture through a muslin cloth or fine sieve into a clean fermentation vessel.
• After 3–4 weeks, once bubbling slows, rack the wine (siphon it off the sediment into another demijohn).
• Repeat racking if needed to clear sediment.
• After 4–6 months, when fermentation has fully stopped, bottle the wine.
• Age for at least 6 months, ideally 1 year, for best flavour.

Swap the sugar for honey to make mead, double the amount of redcurrants for a punchy taste or bottle into champagne bottles with 2 grams of sugar and a pinch of yeast to carbonate and bottle condition the drink.

Drizzle redcurrant coulis over desserts or ice cream:

A smooth redcurrant coulis takes cheesecakes, panna cottas, and ice cream to the next level. Plus, it looks ultra-fancy with minimal effort.

A coulis is a raw sauce, add icing sugar to redcurrants, blend and sieve. Use as you would any pouring sauce. It keeps in the fridge for a few days.

Mix redcurrants into yogurt or porridge:

A handful of fresh redcurrants or the fruit puree if you don't like the seeds - swirled into yogurt or porridge gives a zingy boost to breakfast. Sweeten it up with a drizzle of honey if needed.