Strawberries, raspberries, and blueberries typically take center stage during the Norwegian summer. Rightly so, since these fruits are so delectable out-of-hand and versatile enough to tuck into baked goods, jams, and salads. Recently, however, I’ve been spotting ghost-colored gooseberries and redcurrants muscling for room amidst the more popular varieties. Although quite tart, redcurrants are an underrated fruit and it is very easy to work with them.
Redcurrants, or rips in Norwegian, are a good source of Vitamin C. The berries are beautifully pearlescent, making a lovely decorative piece atop desserts. Dipping them in egg whites and then gently in a bowl of sugar gives the berries a more elegant, frosted look. Redcurrants also work well in pie fillings or on top of a whipped cream tart. They are one of the standard fruits included in the traditional British recipe for Summer Pudding. The classic pairing with redcurrants is venison, which is not currently in season. Pork, duck, and dark chicken meat are delicious with a side of redcurrant sauce, though, too. I whipped up a super simple sauce with only three ingredients: berries, sugar, and vinegar. Because of redcurrants’ high pectin content, the sauce set quite well without any additions like corn starch. Consider it summer’s answer to cranberry sauce and you can serve it alongside creamy cheeses like chevre or brie and even spread it on a turkey sandwich.
I picked up a 300g punnet of organic redcurrants at Coop Mega in Madla for 39 NOK. I saw boxes a tad smaller in the farmers’ market in Stavanger Sentrum for 30 NOK as well. Below is the sauce recipe. It really lets the flavor of these berries shine. I used some of the batch as an accompaniment to smoked pork chops and froze the rest for a future currant-less time.
Simplest Redcurrant Sauce
adapted from Peter J.’s recipe on food.com300 g redcurrants, washed and carefully plucked from stems
150 g brown sugar
2 tablespoons apple cider vinegar
Pour the ingredients into a medium saucepan and bring to a boil. Reduce to a simmer and cook for about 20-30 minutes, until the released juices have thickened up and about half of the berries have broken down. Let cool and then refrigerate.
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About Kate Stricklan
Kate arrived in Stavanger in May 2011 with her husband after a two-year stint in Egypt. Having moved around a lot in the past decade, she has worn many hats, including Latin Teacher, Petroleum Technician, and Refugee Advocate. Kate enjoys literature, biking, and dessert. She is excited to get involved in Norway's seasonal sports, especially cross-country skiing. Kate is keeping a blog about life and cooking in Norway called 'Starts with a Step.'
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