From mid-June to late July, grab a basket and head to one of the Netherlands’ many “pluktuinen” (pick-your-own farms) for a bucketload of redcurrants. These tiny, jewel-like berries are a tart, tangy treat, and picking them yourself is half the fun. It’s a perfect outing with friends or family—just be warned: the bushes are low, so prepare to do a bit of a berry-hunting crouch.
The Hunt: Selecting & Picking Redcurrants grow on shrubs in elegant, dangling clusters (called “strigs”). The goal is to find those that are a bright, translucent red and slightly soft. Avoid any that are still green or pale—they’re not ready yet and will pucker your cheeks something fierce. The ripe ones come off the bush easily; skip clusters that look dull, mushy or shrivelled. Don’t be shy about tasting one as you go (it’s a perk of the farm!). The trick is to harvest the whole cluster, not individual berries. Tip: bring scissors, as a quick snip of the stem is way easier than trying to strip each berry off in the field. Pick in the morning once the dew has dried, when the berries are firmest, and lay the clusters gently in your container so they don’t get squashed.
Once You’re Home: What to Do with the Loot? Redcurrants have a short shelf life: unwashed, in a sealed container or perforated bag in the fridge, they keep for 3–5 days. They are naturally high in pectin, which makes them dream jam material. But they can also star in sweet tarts, as a sharp sauce for game or lamb, or simply frozen to sprinkle into yoghurts all winter long. When you’re ready to use them, rinse them gently, then strip the berries off their stems with a fork (it’s oddly satisfying). Below are two ways to put that haul to good use.
Recipe 1: Speedy Redcurrant Jam The easiest way to capture summer’s tang.
- 1 kg redcurrants (stripped)
- 800 g granulated sugar
- Splash of lemon juice
- Put the berries and 2 tbsp water in a heavy pot. Simmer gently for 5 minutes until they burst and get mushy.
- Add the sugar and lemon juice, stir well. Bring to a rolling boil—watch it closely, it can foam over!
- Boil for about 8-10 minutes, stirring. Test for the setting point: drop a small blob on a cold plate; if it wrinkles when you push it, it’s done.
- Pour into sterilized jars, seal, and listen for that satisfying “pop” as they cool.
Recipe 2: Redcurrant & Almond Frangipane Tart A showstopper that balances sweet nuttiness with tart fruit.
- 1 sheet of shortcrust pastry (or make your own)
- 150 g softened butter
- 150 g caster sugar
- 150 g ground almonds
- 2 eggs
- 300 g redcurrants (left on their little clusters for a fancy look)
- Pre-bake the pastry in a tart tin at 180°C for 10 minutes.
- Beat butter and sugar until fluffy, then beat in eggs one at a time, then fold in almonds to make a frangipane cream.
- Spread frangipane into the pastry shell. Gently press the currant clusters (still on their stems) into the cream in a pretty pattern.
- Bake for 25-30 minutes until the frangipane is golden and set. Serve warm with crème fraîche.