Stirred redcurrants

Rårörda röda vinbär

Stirred redcurrants

Every Swedish garden seems to have a few redcurrant bushes. I am not sure why redcurrant bushes are so popular in Sweden other than the fact that seem to grow very well. Naturally Swedes make good use of their redcurrants to make redcurrant jelly, cordial (syrup), rårörda röda vinbär and as an attractive garnish for cakes and desserts.

Rårörda röda vinbär is hard to translate. Sometimes it is translated as redcurrant jam, but it is not cooked like an ordinary jam. It is really made of four words: (raw) rörda (moved) röda (red) and vinbär (currants). (Sometimes röda is omitted or combined with vinbär as rödvinbär.)

My preferred translation is stirred redcurrants because essentially that is all you do: add sugar and stir. Rårörda vinbär goes well with:

• venison,
• fried fish,
• in place of redcurrant jelly with meat dishes,
• waffles, served with whipped cream,
• as a filling for a layer cake,
• as a topping for a lemon or custard tart,
• a filling for a pancake torte,
• other fruit, going particularly well with melon.

John Duxbury



•  If you have a large amount of redcurrants and want to make a large quantity of rårörda vinbär, freeze them in small batches as they don’t keep very well.

•  Alternatively, you can stir in 1 ml of sodium benzoate preservative per kg of redcurrants before transferring to jars for storing. (This was the common method in Sweden before the advent of freezers.)


200 g* (2 cups)* redcurrants
85 g (½ cup) sugar

*Use either set of units, but don't mix them.


1. Rinse the redcurrants and pick them off the stalks. Check them over again to ensure that there are no bruised redcurrants or stalks left.

2. Add the sugar and stir the mixture with a wooden spoon. Leave for a few hours until the sugar has all dissolved, stirring once or twice.

3. Transfer to a jar and store in a fridge. Use within a week.


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