This is probably the first and last time you’ll see red currants on this blog.
See… they don’t grow locally. And they’re usually imported, and they’re usually pricey. Like $5.99 for 6 ounces pricey. Mmm hmm. And they’re not for everybody. They’re not like apples or oranges that everyone loves. They’re kind of a niche product. Most Americans don’t even know what a red currant tastes like, let alone have they seen one.
I’m telling you. My whole life and I’ve seen fresh currants TWICE in a market. TWICE.
But that’s why they’re perfect for Valentine’s Day. Because they’re hard to find, they cost a pretty penny, and they’re just pretty. They have these perfectly round, translucent little orbs on the cutest little vines. They’re very delicate, too, and you realize when working with them just how hard it must be to pick them without crushing them. Which I’m sure only adds to the price.
I stretched out 12 ounces of red currants to make two 8-oz. jars of red currant jelly and then I used a bit of that jelly to fill some cupcakes. And I had to top them with fresh red currants too. I mean… if we’re gonna be decadent and floss a little bit… *pops collar*