Red currants glisten in the sun as they reach full ripeness at this time of the year.
Red currants and in fact white currants although considered sour by some add a tart richness to a green salads, fresh vegetables or a fruit salad.I like adding them to salads for their rich colour .their glistening red adds colour early December when the tomatoes have only just set their fruit.I especially enjoy them just off the bush and think the white ones taste the best.
As they ripen during the festive season their colours make great decorations for the Christmas table.They can also be used to top a cake or tart,decoration on a fruit punch or cocktail. Or served with cheese.
150gm Dark coverture chocolate
8 teaspoons red currant jelly
4 tablespoons fresh red currants
Melt chocolate over a double boiler then add the cream , stirring to combine.
Using small glasses place 2 teaspoons of red currant jelly into each glass then top with chocolate mixture leaving room at the top for fresh currants. Finish with a layer of fresh currants.
Chill 15 minutes before serving
A few more serving suggestions