Recipes with redcurrants
The redcurrant can be left intact to use as a garnish. A string of these shiny berries makes all the difference to a dessert or cake. They are also a popular ingredient in sauces or jam. Making your own jam is not difficult, and the results will be irresistible. And a less obvious but incredibly tasty use: couscous with redcurrants.
Preparation
Rinse redcurrants before use. That's all it takes for an enjoyable snack. Did you know that redcurrants are also great for cooking and baking?
How to use redcurrants in the kitchen?
- Cooking
- In salads
- As a snack
Storage advice
Redcurrants will last a few days longer if kept in the fridge.
Nutritional values per 100 grams
Redcurrants are a source of a less common but important vitamin: K. This vitamin helps the blood clot and maintains strong bones. Redcurrants are also a source of potassium, which contributes to maintaining blood pressure and is beneficial for the muscles and nervous system.
Where do redcurrants come from?
The redcurrants with the EAT ME label you see in the shops come from different parts of the world. Growers can be found in the Netherlands, but also in the south of Europe or in South America. Which is handy, as they can be enjoyed all year round.
How sustainable are redcurrants?
Why use plastic packaging when cardboard can do the job? Cardboard provides the same protection the fruits need, but the material can be recycled. That's why we supply redcurrants in a cardboard shaker punnet. Just as sturdy, much more sustainable. And it not only reduces plastic use, but also CO2 emissions. The dimensions of the punnet means that 65% more fit on one pallet.
This is how you recognise me in the shop!
