Redcurrant

Redcurrants are small, tart, red berries that grow on deciduous shrubs. They are native to Europe and are cultivated for their bright flavour and colour. The berries are typically harvested in the summer and can be used fresh or processed into jams, jellies, and juices.

Redcurrants are primarily used for their sharp, fruity flavour and vibrant red colour. They add a tartness that balances sweetness in desserts and savoury dishes. Manufacturers often use them in fruit-based foods, jams, jellies, sauces, and as a flavouring in baked goods like biscuits.

Redcurrants are a fruit and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a source of dietary fibre and vitamin C. As with most fruits, consumption as part of a balanced diet is encouraged by the NHS and the Eatwell Guide. There are no notable controversies regarding the consumption of redcurrants.