What can I do with redcurrants?

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Like any gardener, we have some crops that do particularly well in our plot and some that don’t. Strawberries, for example, don’t grow all that well and get eaten by slugs, mice and birds. And go mouldy if the weather is wet. Raspberries, in contrast, do really well and we freeze them and eat them for the following year (sometimes more than a year!) I’m trying to make space in the freezer by using up whatever is in there. We have eaten lots of beans of all sorts, plenty of raspberries, gooseberries and plums. But I still have seven tubs of redcurrants and a big bag of grapes. Any suggestions? If you look for redcurrant recipes then redcurrant jelly comes up time after time – but this is something we very rarely eat. And I have a cupboard crammed with jams and jellies already. Raspberries and redcurrants go really well together. I’ve made raspberry and redcurrant jam, raspberry and redcurrant gin, raspberry and redcurrant bread-and-butter pudding, raspberry and redcurrant sponge; I also found a recipe for a very nice redcurrant meringue pie that I have made a few times, and I put a handful of redcurrants in every time I make a smoothie. Any other ideas? I’m wondering whether I could make an Indian-style chutney or pickle with the redcurrants, or maybe mixed with the grapes? Obviously neither is generally included in Indian cooking but maybe something could be adapted… I have made a very nice lamb and gooseberry curry in the past so I know British fruits can be used in Indian cuisine. Any thoughts from our Indian readers? Redcurrants are quite tart, not too sweet, and quite juicy, they do contain seeds but these are eaten. The grapes are green seedless ones, fairly sweet and again, quite juicy. All rights reserved. © Text and image copyright Fleur 2026.