Black currants are a delightful summer fruit that offers a sweet-tart burst of flavor. But their intense, pungent taste means they are best enjoyed when cooked or prepared thoughtfully in recipes. If you’ve got a bounty of fresh black currants, there are so many tasty ways to enjoy them beyond just popping them raw. From sweet baked goods to savory sauces, let’s explore the diverse culinary possibilities of the black currant!
A Little Background on Black Currants
Black currants (Ribes nigrum) are small deep purple berries that grow on bushy deciduous shrubs They are native to parts of Europe and Asia The berries have a distinctive bittersweet and tart flavor. When raw, black currants can be quite sour and acidic. But when cooked down into jams, juices, or sauces, their flavor really shines through.
Black currants contain high amounts of vitamin C, antioxidants, and other beneficial plant compounds. Their seeds are particularly rich in gamma-linoleic acid, an anti-inflammatory omega-6 fatty acid. Some potential health benefits linked to black currants include improving heart health, reducing inflammation, and easing arthritis pain.
Now for the best part: eating them! Here are 27 creative ways to use fresh black currants:
Sweet Black Currant Recipes
When paired with sugars or other sweet ingredients, black currants transition from lip-puckeringly tart to a delightful balance of sweet-and-sour. Here are some sweet treat ideas:
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Black Currant Jam – Sweet spreadable black currant jam is a delicious way to preserve the harvest while accentuating the berries’ natural flavor. Spread it on scones toast, or even mix into yogurt or oatmeal! Simmer the currants with sugar and lemon juice until thick and jammy.
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Black Currant Pie: Put the berries in the oven and bake them into a sweet pie. The berries’ sour taste goes well with the flaky, buttery pie crust. Vanilla ice cream on top will make it taste even more sweet and creamy. The filling can be made with just currants, sugar, cornstarch, butter, and lemon zest.
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Black Currant Sorbet – Puree cooked black currants into a smooth, scoopable sorbet for a cool, refreshing treat! Blend the cooked fruit with sugar syrup and lemon juice, then freeze the mixture in an ice cream maker. Intensely currant-y!
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Black Currant Cupcakes or Muffins – Add intrigue to baked goods like cupcakes, muffins, or even cakes by mixing in fresh or dried black currants. They look beautiful peeking out from fluffy batter! Complement them with vanilla, cardamom, cloves, or other spices.
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If you want to make black currant fruit leather, blend cooked currants into a smooth paste, spread them out on a baking sheet, and dry them in the oven or dehydrator. This makes a sweet and sour fruit leather snack! For hands-on fun, have the kids help spread the puree.
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Black Currant Oatmeal Cookies – Mix juicy dried currants into cookie dough for chewy bursts of flavor in every bite. They’ll add pretty purple flecks too! Work well in oatmeal cookies, sugar cookies, or biscotti.
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Black Currant Greek Yogurt Bowl – Stir honey and black currants into Greek yogurt for a simple, protein-packed breakfast or snack. The yogurt’s tartness matches perfectly with the berries. Sprinkle with granola for crunch!
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Black Currant Maple Dip – Puree cooked currants with maple syrup, lemon juice, and cinnamon. Chill the mixture, then serve with pretzels or apple slices for dipping. A sweet-tart snack dip kids will devour!
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Black Currant Fruit Salad – Toss cooked currants into a medley of chopped fruit for a fresh summer salad. They pair deliciously with strawberries, peaches, melon, and other fruits. Sprinkle with mint and honey!
Savory Black Currant Recipes
You can add a burst of flavor to savory dishes with black currants as well as sweet ones where they look great. Here are some ideas:
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Black Currant Barbecue Sauce – Blend cooked currants into your favorite barbecue sauce recipe. They’ll contribute a tangy sweetness and vibrant color! Brush over grilled chicken, pork, or shrimp.
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Black Currant Meatballs – Mix dried currants into the ground meat mixture before forming savory meatballs. As they bake, the currants will plump and add moisture. Tart and rich!
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Black Currant Chicken Salad – Stir cooked currants into chicken salad made with shredded chicken, mayo, celery, and seasonings. The berries add great texture and flavor contrast! Serve between bread slices or over greens.
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Seared Duck with Black Currant Sauce – Cook up a glaze of black currants, honey, and balsamic to spoon over seared duck breasts for an elegant meal. The bittersweet sauce balances the fatty, savory duck beautifully.
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Black Currant Pot Roast – As the roast slowly simmers, the currants will melt into the gravy for big flavor. Use them fresh, dried, frozen, or even try black currant jam!
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Black Currant Cheese Ball – For a show-stopping appetizer, swirl black currant jam into cream cheese mixed with herbs and spices. Shape into a ball, chill, and roll in nuts or crackers before serving.
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Black Currant Bubble & Squeak – Sauté leftover mashed potatoes and veggies in butter, then mix in cold cooked currants right before serving. Their juices will create an amazing sizzle and pop!
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Curried Black Currant Chutney – Cook down currants into a gingery, curry-spiced chutney. Spread on meats or stir into dishes for a flavor boost! Keeps for weeks in the fridge.
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Wild Mushroom & Black Currant Risotto – Add dried currants to wild mushroom risotto right before serving. Their sweetness enhances the earthy mushrooms and creamy rice beautifully.
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Black Currant & Brie Panini – Layer tart currant jam, melty Brie, and arugula or spinach between slices of crusty bread. Grill the panini until the cheese oozes for a savory-sweet lunch treat!
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Black Currant Braised Cabbage – Melt black currant jam into braising liquid for sweet-and-sour red cabbage wedges. They’ll caramelize as they cook! Delicious alongside roasts or sausages.
Drinks & Beverages
The vivid color and lip-puckering taste of black currants make them ideal for infusing into thirst-quenching drinks.
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Black Currant Iced Tea – Brew strong black tea, then stir in black currant syrup or jam while the tea is still hot to dissolve. Chill, serve over ice, and garnish with fresh mint.
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Black Currant Lemonade – Make simple lemonade, then stir in black currant jam until the sweet-tart flavor you love is reached. Fizzy and fruity!
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Black Currant Smoothie – Blend black currants, banana, milk or yogurt, and honey for a nutrition-packed purple smoothie! Top with chia seeds, granola, or coconut.
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Mulled Black Currant Cider – Warm apple cider with currants, brown sugar, cinnamon sticks, star anise, cloves, and citrus slices. Simmer on the stovetop for deliciously spiced currant cider!
As you can see, the possibilities for cooking with fresh black currants are nearly endless! Whether mashed into a sauce, baked into a pie, or juiced into a beverage, they add beautiful color, tart sweetness, and a wealth of nutrients to recipes. What will you whip up with black currants next?
Frequently Asked Questions
Can you eat raw black currants?
Yes, you can eat black currants raw when they are ripe. However, they do have an intense, tart flavor when raw. Many prefer to cook black currants into jams, baked goods, or other recipes to mellow out their sourness and accentuate their sweetness.
What are some common uses for black currants?
Some of the most popular uses for black currants are:
- Jams, jellies, preserves
- Juices, cordials, liqueurs
- Pies, tarts, crumbles
- Yogurt, ice cream, sorbet
- Smoothies
- Sauces for meats and desserts
- Baked goods like scones, muffins, cakes
What do black currants taste like?
Black currants have a very strong, tart taste that some describe as grape-like due to their acidity. They have an earthy, musky flavor with hints of cherry and plum. When cooked, their tartness mellows into a sweeter, jammy flavor.
What is the best way to preserve fresh black currants?
Some good options for preserving fresh black currants include:
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Freezing – Wash and dry currants, spread in a single layer on a sheet pan, freeze, then transfer to bags.
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Jam/jelly -Cook currants with sugar and pectin or lemon juice to make jams and jellies.
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Canning – Can cooked currants in a simple syrup.
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Drying – Dehydrate fresh currants into chewy dried snacks.
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Juice – Press currants for intense currant juice, then freeze into ice cubes.
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Liqueur – Steep currants in vodka or other clear spirits for a few months.
How to make black currant cake?
Step #1: Cream the soft butter and sugar in a large bowl.
Step #2: Add the eggs one by one, stirring well each time.
Step #3: Combine dry ingredients in a separate bowl. Sift over the egg mixture and mix briefly. Pour the cake batter into a greased and floured springform.
Step #4: Cover the top of the cake with berries. Bake in the preheated oven for about 40 minutes or until a skewer inserted in the center of the cake comes out clean. Let the cake cool slightly in the pan, then remove and let cool on a wire rack.
Preferably, use a kitchen scale (the Amazon link opens in a new tab) to measure the ingredients; it is the best thing you can do to ensure that your cakes turn out right.
Don’t mix the batter too much. Use a spoon or a rubber spatula to quickly mix the flour mixture into the wet ingredients after adding them. Overmixing will make the cake dense and dry.
Prepare the pan well to prevent the cake from sticking to it: You can grease and flour it thoroughly or grease it lightly and cover its sides and bottom with parchment paper.
In the US, they are called black or red currants. In the UK, they are called blackcurrants or redcurrants in spelling.
The black currant cake can be served warm or at room temperature. When served warm, I like to top it with some vanilla ice. Otherwise, sprinkle it with a little icing sugar before serving. You could also use a simple lemon drizzle, like the one used on this Blackberry Lemon Bread, to cover it. For a really rich treat, serve it with whipped cream or creme fraiche that has been sweetened with brown sugar. I love that mix!
The cake keeps well for a couple of days at room temperature. Keep it wrapped in a clean kitchen towel or in an airtight container. If refrigerated (in an airtight container), it will keep for 4-5 days; it will become denser, but it will still taste very good. You can also freeze leftover slices. Wrap them in cling film, place them in airtight containers, and freeze them for up to 3 months.
What are black currants?
Black currant is a shrub growing in the temperate zones of central and northern Europe and northern Asia. Its flavor is intensely tart, yet it is sweeter than that of red or white currants. It is tart yet somehow heartier, smokier, and more aromatic.
Black currants are rich in vitamins, especially Vitamin C. During World War II, the UK used them as a supplement to prevent scurvy in children.
While popular in Britain and Europe, black currants were largely unknown in the US due to a ban in the early 20th century. This ban was due to black currant bushes spreading a fungus harmful to white pine trees, which are crucial for timber production. The ban started lifting in 2003, allowing black currants to be grown in the US again.
Fresh black currants: About 2-3 cups 250 – 300 g/ 9 – 10.5 oz. The exact amount is not vital; a little more or less is fine.
The berries can be replaced with red currants or white ones if you have them. As you might notice in the pictures, I also used a tiny amount of white currants. That was all I managed to get from an entire bush this year – about 20 berries.
You can bake this cake with fresh or frozen black currants.
Other ingredients: Unsalted butter, granulated sugar, large eggs, all-purpose flour, and baking powder.
Alternatives: Just in case you cannot get enough or any black currants, you could still bake this cake with pretty much any kind of berry you like: blueberries, blackberries, raspberries, gooseberries.
You can use fresh, frozen, or canned berries.
Other choices would be sweet or sour cherries, chopped peaches or nectarines, actually pretty much anything; this easy dessert is very versatile.