Redcurrant flowers earlier this year at Flisk North Fife.
Redcurrants. Now is the time, each day I do battle with a huge population of Blackbirds as we compete for the ripest, they tend to win of course having been at them since day break, 4-00 am, I'm out 3 or 4 hours later making a clatter to chase them off. Today I gathered a Kilo or two and so we share.Here is a recipe for redcurrant sauce which is a mouth watering accompaniment with fish and meats particularly duck.
450 grams of redcurrants
1 tablespoon caster sugar
a pinch of salt.
Add all to a pan and bring to the boil, remove from heat immediately, let stand and then puree most through a sieve, return to the pan, stir with the few remaining whole fruits and pour over the fish or meat.
