Premium British redcurrants individually quick frozen

Jams and jellies are obvious ways of using our IQF Redcurrants, however, the can bring a surprising contrast to savoury dishes too – here’s a recipe that uses redcurrants for exactly that:

adapted from Good Housekeeping magazine: Roquefort and Redcurrant Salad


  • 1 1/2 tbsp redcurrant jelly
  • 1 tbsp white wine vinegar
  • 1 pinch english mustard powder
  • 4 tbsp extra virgin olive oil
  • A selection of bitter leaves such as curly endive, radicchio and chicory
  • 225 g (8oz) Roquefort cheese, crumbled
  • 125 g (4oz) punnet defrosted IQF Place UK redcurrants


  • Add the redcurrant jelly, 1 tsp boiling water, the white wine vinegar, mustard powder and olive oil to a bowl and whisk together, seasoning with salt and ground black pepper.
  • Arrange salad leaves and Roquefort on a large plate and dress with the whisked mixture above.
  • Sprinkle with the redcurrants and enjoy.



A Dutch variety with a good flavour. Rovada produces exceptionally heavy crops in late July, early August. This variety can prove to be the heaviest cropping of all varieties

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Varieties and availability are subject to change due to seasonal variations, continuous development and evolving specifications. Please enquire for further information.