Before living in BC, I really didn’t have much experience with either growing or eating currants. My point of reference was the small dried currants that you sometimes see in scones or other baking. What a surprise it was to discover that currants are a wonderful berry, and that there are so many varieties to experiment with.
It’s my goal to plant several black currant shrubs next season, but I’m so fortunate that the two currants that I have in the garden now are healthy, mature plants…and quite unusual, too.
The pink currant Gloire de Sablon is a variety that’s seen more frequently in France, and is used in french cooking. Rarely available in shops, the fruit of pink Currant ‘Gloire de Sablon’ are highly desirable for decorating desserts, or making summer puddings, jams and jellies. The remarkable soft, translucent pink currants have a delightful fragrance and a juicy, sweet flavour.
So lucky us! And doubly so, as they are just reaching their peak now. We’ll be picking this weekend, and making a beautiful pink jelly as well as a sweet sauce with our yield. C’est si bon!
