A redcurrant is a very small, round, bright-red fruit. It grows in little bunches on a bush, mostly in cool northern Europe — places like Britain and Scandinavia. Each berry is about the size of a pea, with a thin skin and a sharp, sour taste. People do not often eat a handful raw the way they would strawberries; more often the fruit is cooked into jelly, sauce, or a tart filling, because the sourness settles once you add sugar. You will also hear the word for the bush itself, a redcurrant bush, and for the little strings of berries still on the stem. It is not a cranberry: those are bigger, darker, and belong to a different kitchen. In Taiwan you will not meet the fresh fruit often; it turns up in imported jam and in recipes.

紅醋栗。台灣很少看到鮮果，多半在進口果醬裡；不要當成蔓越莓。香港食品常寫「紅加侖子」，台灣植物名是紅醋栗。