We love delicious juicy blackcurrants, and we have plenty of recipe ideas for making the most of them, from jam to savoury sauce...
The most intensely coloured and flavoured of all the summer berries, blackcurrants are packed with brain-boosting vitamins too, so we’ll be enthusiastically digging into them during peak season (June and July). But as they’re sometimes too bitter to eat on their own, we also have recipe suggestions for these deep purple beauties....
Our favourite ways with blackcurrants…
We can’t resist blackcurrant jam smothered onto hot buttered crumpets, peeking out from under clotted cream on a scone, serving as an adhesive between two Victoria sponges… we could go on. You could make this summer berry jam with only blackcurrants (using 1.8kg and a splash of Cassis too), but teaming them with raspberries, redcurrants and strawberries works nicely. Just make sure you don’t drop a blob onto your favourite white summer outfit.
Serve your blackcurrant jam in...
This basin dessert is a winner on all fronts – it allows you to use up your stale bread as well as a large batch of whatever summer fruits you can lay your hands on. Play around with ratios to suit your tastes, and try something new by adding grapes and cherries for a ‘Black Forest’ version.
Fat-free sorbet is the summer cooler to top all others. This version has a rich and deep flavour, levelled out by fresh mint and sugar syrup. We have serving suggestions too - dollop a scoop into a glass of Prosecco to create an instant frozen cocktail, or blend it into a smooth, creamy lassi. Adapt this recipe, swapping the mango sorbet for blackcurrant, and the fresh fruit with a handful of berries, using milk to adjust the thickness and honey to add sweetness if required.
Ready to crumble
This irresistible pudding isn’t just for chilly nights and Autumn entertaining. Our warmer weather recipe contains a mixture of summer fruit and a base of fresh strawberries. Experiment with different berry concoctions and follow our guide to making the ultimate crumble, which covers crucial crumble conumdrums such as topping texture, madcap additions and thickness of layers.
If you like your booze with a sweet edge, try making your own flavoured liqueur. Our versatile fruit vodka recipe is easily adapted - just replace the 250g of cranberries with the same quantity of fresh blackcurrants. Leave the berries to impart their flavour for two weeks then crack open the bottle and enjoy a delicately infused shot of deliciousness.
Berry and game seasons coincide, and if you’re lucky enough to pick up fresh grouse, cut through its rich flavour with a fruit-based sauce. This recipe means business. Roast the grouse simply and spruce it up with a whisky, beetroot and blackcurrant sauce – with a dash of blackcurrant Cassis for good measure.
Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides. This summery version can be whipped up in minutes. Freeze in individual portions – an ice cube tray is good for this – and use over a three month period. We recommend adding cinnamon to the mix too.
Pile a mound of summer berries into a pan, top with an almond pastry lid and let the oven do the work. Soon the fruit will have broken down into a warm red sauce, ready to meld lovingly with cold vanilla ice cream.
Not had your summer fruit fill? We have plenty of recipes for cherries, blueberries, redcurrants, blackberries and strawberries, plus a few more blackcurrant recipes for good measure. We'd like to hear your serving suggestions too…