Red Currant - Red Dutch

Most of us have probably stuck our beaks into a bunch of redcurrants at some point.

Fresh, tart and intensely flavoured, these are berries that simply belong to summer – and they can be used for almost anything from desserts and cakes to juice, jelly and jam.

On our farm, we grow Red Dutch, an old and highly productive variety that has been a familiar sight in Norwegian gardens for generations. There are many different redcurrant varieties, but Red Dutch is one of the true classics.

And it's easy to understand why.

The bushes produce large crops of beautiful red berries on long strings, with our harvest stretching over roughly two months. The flavour is exactly what a proper redcurrant should be: fresh, tart and powerful enough to make your face tighten ever so slightly after the first few berries. :D

Red Dutch is also a regular in our mixed fruit cups. A few redcurrants among strawberries, raspberries and sweet cherries add both colour and a refreshing acidic kick between all that sweetness.

But Morellmannen still has one favourite.

Redcurrants. Sugar. Ice-cold milk.

When that bowl arrives on the table, summer has truly begun.

- Red Dutch – an old and well-known redcurrant variety
- Redcurrants at their best – fresh, tart and full of flavour
- Highly productive with large yields
- Long and attractive strings of bright red berries
- Produces for roughly two months on our farm
- A familiar sight in Norwegian gardens for generations
- A regular ingredient in our mixed fruit cups
- Redcurrants, sugar and ice-cold milk – that's when summer has truly begun