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What (who) is redcurrant - definition
SPECIES OF PLANT
Ribes rubrum; Red current; Redcurrants; Raisin de mare; Grossularia rubra; Ribes sylvestre; Ribes vulgare; Ribesium rubrum; Groselha; Redcurrant bush; Red-currant bush; Red currants
redcurrant
¦ noun
1. a small edible red berry.
2. the shrub which produces redcurrants, related to the blackcurrant. [Ribes rubrum.]
redcurrant
(redcurrants)
Redcurrants are very small, bright red berries that grow in bunches on a bush and can be eaten as a fruit or cooked to make a sauce for meat. The bush on which they grow can also be called a redcurrant. (BRIT)
N-COUNT
Redcurrant sauce
ENGLISH CONDIMENT
Redcurrant jelly
Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots.
Wikipedia
Redcurrant
The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions.
Examples of use of redcurrant
1. Venison Sausages with Mash and Redcurrant Sauce Serves 4 This is a posh version of bangers and mash.
2. Will it be chargrilled vegetable and mozzarella timbale; cod and pancetta fishcakes; moules marinires; peperonata terrine; chargrilled chicken with mango salsa; Mediterranean vegetable bake; Moroccan lamb tagine; pork hock with fruit compote; Thai ginger fish brochettes; or mushroom, brie, rocket and redcurrant filo bundle?
3. I feel pleasure with an intensity I never did in youth – sheer joy in tiny things like the first sip of hot cappuccino after a morning run, the shivery hoot of an owl outside my bedroom window, summer pudding during redcurrant season, Jimi Hendrix playing All Along The Watchtower, my wife‘s smile . . . When I was young, every day seemed an ordeal.
4. Venison sausages also go very well with braised red cabbage or a red–onion marmalade. 150ml Madeira 300ml beef or veal stock 6–7 tbsp redcurrant jelly 8 venison sausages 1 tbsp olive oil 1kg floury potatoes, peeled and cut into even–sized chunks 150ml double cream 150ml milk 150g softened butter 1 tsp English mustard Sea salt and freshly ground black pepper 20g softened butter (optional) 20g plain flour (optional) Method 1 Pour the Madeira into a heavy–bottomed saucepan and boil until reduced by half.