Tart flavoured

red delicacy


(Ribes rubrum)

Redcurrant grows in bushes that are often a familiar sight in many Nordic home gardens, but they can also be found in the wild across Europe, including the Nordic countries.  By taste, the redcurrant is rather tart, but also slightly sweet. The wild variant usually has smaller berries and less sweet flavour than their cultivated cousins.

Vitamin-rich berry

Redcurrant is a rich source of vitamin C – it contains greater amounts of vitamin C than oranges! Not surprisingly redcurrant juice has traditionally been used to fight against flu. In Finland, for example, the name of the berry derives from a word meaning liquid or juice. In Nordic countries both redcurrants and blackcurrants are most often made into juice.

Redcurrant is also a source of potassium and vitamin K, and it’s rich in fibre. Vitamin K is good for bone health, and potassium contributes to muscle functions and maintaining normal bloof pressure.

Polarica’s organic redcurrants are cultivated and packaged in our production facility in Poland.



How to use redcurrants?

Redcurrants are traditionally made into a refreshing juice, but also jams and jellies. The berry is suitable for jellies as they include plenty of pectin. The tart jams and jellies are a great accompaniment to meat dishes. Crisp and sweet baked goods are made with redcurrants and sweet dough. For example with baked outmeal, the redcurrants cook to a sour and sweet delicacy.

Try mixing redcurrants with zucchini into e.g. pies and jams. The zucchini evens out the tartness of redcurrant nicely.