Soil — How to Grow
Train as an open goblet-shaped bush or, for space efficiency, as a single-stem cordon against wires. Unlike blackcurrants, redcurrants fruit on old wood (spurs) so the pruning style is different: maintain the framework and cut sideshoots back to 3 leaves in summer, then to 1 bud in winter. This creates a productive spur system. Grow in any well-drained soil in sun or partial shade. Net against birds — redcurrants are irresistible to them.
Space plants 150cm apart
Watch Out For
Companion Planting
Grows well with
Garlic
Regional Growing Guides
Uk
Sow
Nov, Dec
Harvest
Jul
Smoke — In the Kitchen
Redcurrants are small, vibrant berries known for their bright red colour and sharp, tangy flavour. They offer a lively balance of tartness and subtle sweetness that can cut through rich, smoky BBQ dishes with ease. When cooked over fire or incorporated into glazes, redcurrants soften and release a gentle fruity acidity that complements fatty meats such as lamb, pork, and game. Their natural pectin also helps create beautifully textured sauces and jams that cling well to grilled foods. On the grill, redcurrants behave well when used fresh or cooked down into reductions. They can be added to foil parcels or cast iron pans to infuse smoky notes without burning. Their acidity helps brighten heavier dishes and adds complexity to marinades and dressings. For salads, fresh redcurrants provide a juicy pop that contrasts nicely with smoky charred vegetables or grilled cheeses. When buying redcurrants, look for firm, plump berries with a glossy skin and vibrant colour. Avoid any that appear shrivelled or dull. They are quite delicate, so handle with care. Store redcurrants in the fridge in a breathable container or loosely covered to maintain freshness for up to a week. If you have a glut, they freeze well and can be used later in sauces or desserts without losing much flavour.
Prep
Strip from stems with a fork. Used mainly for sauces rather than direct grilling.
Cook
Simmer in a small cast iron pan over indirect heat with sugar and a splash of port or red wine vinegar for 8–10 minutes. Classic redcurrant jelly is the traditional lamb pairing — a fire-made version is excellent.
On the Grill
Like blackcurrants, redcurrants are a sauce and finishing fruit rather than a grilling one. Redcurrant jelly is the definitive glaze and accompaniment for grilled lamb; reduced with port and rosemary it's extraordinary alongside grilled venison. Fresh redcurrant strings scattered over a plated dish add visual drama and an acidic cut to rich BBQ meat.
