Red Currants, Frozen / lb
Red Currants, Frozen / lb
Couldn't load pickup availability
Red Currants have red skin and a pulpy flesh with tiny edible seeds. Less robustly flavored than black currants, but more tart than white currants, they offer flavors of raspberry, cranberry, gooseberry, rhubarb, hints of rose and a moderately acidic finish.
Upon receiving the berries, please note they will be slightly melted from the travel. They should be remain in the plastic bag they arrived in and be placed in the freezer until they are ready to be used.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order to arrive by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
We will select the best courier for your specific location!
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Orders over $500 receive Free Shipping!
Pick Up
Pick Up
We are pleased to offer complimentary pickup at our Delta warehouse.
Pickup hours: Monday through Friday, from 10:00 AM to 1:00 PM. Closed BC Stat Holidays
Location: 1460 Cliveden Avenue, Delta BC
You will receive an email notification as soon as your order is ready for pickup
WHAT TO DO WITH RED CURRANTS:
Red Currant & White Chocolate Upside-Down Cake
Serves: 6–8
Ingredients
Topping:
1 cup frozen red currants
3 Tbsp sugar
2 Tbsp unsalted butter
Cake:
1 ½ cups flour
1 tsp baking powder
Pinch of salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
½ tsp vanilla extract
½ cup milk
¼ cup chopped white chocolate
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt butter and sugar for the topping in a small saucepan until sugar dissolves. Pour into cake pan and evenly scatter frozen red currants on top.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Gradually fold in flour mixture and milk, alternating, until smooth. Stir in white chocolate.
Pour batter over currants in pan, spreading evenly.
Bake 35–40 minutes until golden and a toothpick comes out clean.
Cool 10 minutes, then invert onto a plate so the red currants form a glossy, jewel-like topping.
Tip: Serve slightly warm with whipped cream or a drizzle of white chocolate ganache. The tart currants and sweet white chocolate balance beautifully.
Red Currant & Shallot Sauce for Roasted Chicken
Serves: 2–4
Ingredients
½ cup frozen red currants
1 small shallot, minced
½ cup chicken stock
1 tsp red wine vinegar
1 tsp honey (optional, to balance tartness)
1 tsp fresh thyme or rosemary
Salt & pepper
1 tsp butter (optional, to finish)
Instructions
Sauté shallot in a small saucepan until softened.
Add frozen currants, stock, vinegar, honey, and herbs.
Simmer 6–8 minutes until berries soften and sauce thickens slightly.
Optionally, stir in butter for a silky finish.
Season to taste and serve over roasted or grilled chicken.
This pairs beautifully with roasted root vegetables.