Redcurrant

A cluster of translucent ruby pearls, the redcurrant is a prodigy of pure acidity. Its watery flesh lacks simple sugars but overflows with citric and malic acid. In technical pastry, redcurrant juice is often used raw in cold extraction to multiply the zing of a presentation without adding syrupy heaviness. Heated and sweetened, its very high pectin content forms jellies of absolute crystal clarity, traditionally de-seeded with a goose feather in high French jam-making.