Current state of the Currants
Red White Black
Competition with the birds begins in earnest as the currants ripen. Organically grown Red gems for Jelly on your scones or cinnamon raisin toast; White champagne currants for ambrosia-like jelly best on your fresh buttery croissant; and Black for that robust preserve and coulis. Black currants are good sweet and savory on everything from crusty fresh bread to pork glaze to your drink mix.