Red Currant

Red currant is the small, translucent red berry of Ribes rubrum, a shrub native to western Europe, grown for its tart, tangy fruit that hangs in long clusters called strigs. The berries are used mainly in cooking rather than eaten raw, most famously in redcurrant jelly, a classic British condiment served with meats such as lamb and venison, as well as in sauces and tarts. Red currant is closely related to both black currant and gooseberry within the genus Ribes.