Starting around July, currant season is finally here! While there’s nothing quite like snacking on them fresh from the bush, you might find yourself with a bumper crop that needs processing. Because these little berries have such a high water content, they don’t stay fresh forever, so you have to get a little creative with how you store them.
Juicing Your Harvest
One of my favorite ways to handle a big harvest is juicing. And guess what? You don’t even need a fancy juicer. A standard pot is all you really need for juicing currants. Start by giving the berries a good rinse. A quick tip: once they’re wet, you’ll want to juice them pretty quickly, as moisture can make them mold or spoil faster.
Just toss the berries into a pot with a splash of water and bring them to a slow simmer. Once the skins pop and the juice starts flowing, strain the mixture. Now you’ve got options! You can use that fresh juice for:
- Homemade jelly
- Bottled juice
- Fruit syrup
- Fruity ice cubes
I love freezing the juice in ice cube trays—they’re the perfect summer addition to a glass of sparkling water or a cocktail. Plus, freezing the juice buys you some time if you can’t decide right away whether you want to turn it into syrup or jelly later.
Storing in the Fridge
If you’ve only got a small batch for a fruit salad or a weekend cake, the fridge is your best bet. One old-school trick to keep them fresh a bit longer is to macerate them in sugar, which acts as a natural preservative.
Make sure you only use firm, undamaged berries. Wash them first, pat them dry, and *then* gently pull them off the stems. Toss them carefully with some sugar and pop them into a lidded container. They’ll stay tasty for up to three days this way. If they release some liquid, don’t toss it—that infused sugar syrup is delicious in recipes!
Drying for Later
Dried currants are like little flavor bombs! They are fantastic in morning granola or sprinkled over a fresh salad. To dry them, wash and de-stem the berries just like before. If you have a food dehydrator, that’s the easiest way to go.
No dehydrator? No problem. Drying currants works just fine in the oven. Line a baking sheet with parchment paper and spread the berries out so they aren’t touching. Set your oven to about 125°F (50°C) and keep the door cracked open slightly to let moisture escape. It can take several hours for them to dry completely. Once they’re done, store them in a cool, dark place, and you’ll have a taste of summer all winter long!
