These jewel-like berries really are a true testament to nature’s artistry. Currants are small, tart berries that come in red, black, and white varieties, and pack a delightful punch of flavor that balances between tartness and sweetness. Bursting with vitamins and antioxidants, currants are not only a treat for the taste buds, but also a nutritional powerhouse. They are native to Europe, but are now also grown in other parts of the world, including North America and Asia.

Among the many cultural differences we’ve had to learn to adapt to here in Germany, food has obviously been the biggest of them all.  Not only is the climate to blame for the variations in local produce here as opposed to our tropical paradise, but being across the Atlantic also sets the stage for us to discover a whole new world of fruits & vegetables, with species unfamiliar to most in our New World.  Currants, it would seem, are one of those mysterious foods we have learned to love in this faraway land.  Johannisbeeren, or ‘John’s berries’ in German, are said to ripen first on St. John’s Day, also known as Midsummer Day, June 24 – which makes them as much a part of summer as the sun!  And like many things seasonal here in Germany, they don’t tend to last…but when they’re here, you can be sure to get just enough to set you for the year!

Actually quite common in French cooking, currants are incredibly versatile in the kitchen. They can be used to create jams, sauces, syrups, and baked goods. Their bold flavors can enhance both sweet and savory dishes, adding a unique dimension to your culinary creations. Black currants are particularly delicious with game, and red currants are commonly preserved, as jelly or preserves, to be used with pork or lamb, since they carry with them the significant acid edge of the fresh fruits, making them the perfect foil for strongly flavored meats. White currants are more delicate and most often used fresh.

Let’s start our conversation with the black currant (Ribes nigrum), which is native to temperate parts of central & Northern Europe and Northern Asia, having been cultivated in Russia by the 11th century when it was present in monastery gardens and also grown in towns & settlements. It’s winter-hardy, and the raw fruit is particularly rich in Vitamin C and polyphenol phytochemicals – what!  Basically, antioxidants. They are commonly used to make juice, cordials, and liqueurs, and are also used to flavor teas and other beverages. These berries are rich in vitamin C and antioxidants. The bold taste of black currants also lends itself well to savory dishes, adding complexity to sauces and marinades.

The red currant is native across western Europe, widely cultivated and even wild in many regions.  Red currants are often used to make a tangy sauce that is served with game meats or used as a glaze for roasted meats. These vibrant berries are known for their bright red hue and zesty flavor. Their tartness makes them a popular choice for jams, jellies, and sauces. A handful of red currants can add a tangy twist to salads or desserts, infusing dishes with a burst of color and taste. They have an absolutely beautiful ruby red color!  An established bush can produce 3-4 kg (7-9 lb) of berries in the summer – which is why they are EVERYWHERE right about now.

In France, the handmade Bar-le-duc or Lorraine jelly is a spreadable preparation traditionally made from white currants or red currants, commonly served as an accompaniment to game, spread on bread, or with foie gras, it’s considered a culinary luxury, sharing elite status akin to Beluga caviar…the spread has been enjoyed by notables such as Alfred Hitchcock, Ernest Hemingway, Victor Hugo, & Mary Queen of Scots.  Red currants can also be used in fruit soups and summer puddings, or as a filling for tarts.  Johannisbeerschorle is a popular refreshing drink here in Germany, made from syrup or nectar derived from the red currant and added to soda water.

White currants are less common and are usually eaten fresh or used in desserts. Delicate and pale, white currants are milder in flavor compared to their red and black counterparts. They offer a subtle sweetness with a hint of tartness. White currants are often enjoyed fresh as a snack or used to add a touch of elegance to desserts and pastries.

Whether you’re adding a handful of red currants to your morning yogurt, sipping on a refreshing black currant juice, or using white currants to garnish a cake, these tiny berries bring a burst of color and flavor to your plate. So, the next time you encounter currants, relish in their tart-sweet symphony and let their vibrant presence elevate your culinary experiences.