Bursting with fruity flavour blackcurrants are tangy and refreshing.Gathered here are a selection of the best blackcurrant recipes from Only Crumbs Remain and my other blog Recipes Made Easy.
Whether you've picked them fresh from the garden or bought them at your local store or market, these versatile berries are perfect for creating delicious dishes.
Discover a variety of mouthwatering blackcurrant dessert recipes that will satisfy your sweet tooth. From tangy blackcurrant tarts to creamy blackcurrant cheesecakes and fabulous blackcurrant preserves, these blackcurrant recipes are sure to become new favourites in your summer kitchen.
Let's celebrate the bold and beautiful blackcurrant!
What are blackcurrants?
Blackcurrants are small, dark purple to black berries that grow on shrubs belonging to the Ribes Nigrum species. They grow predominately in the Northern hemisphere particularly in Europe and have a long history of cultivation, especially in the UK.
They have a strong, tart, and slightly sweet flavour, often described as more intense than other berries.
Blackcurrant Ban
In the early 20th century, blackcurrants were banned in the United States because they were believed to harbor a fungus that threatened the timber industry. The ban has since been lifted in many states, but blackcurrants are still not as common in the US as they are in the UK.
Nutrition packed berries
Blackcurrants are exceptionally rich in vitamin C, containing several times the amount found in oranges. They are also a good source of vitamins A, B5, B6, and E, as well as iron, manganese, phosphorus, and potassium.
Additionally, they contain antioxidants like anthocyanins, which give them their deep colour and are known to have additional health benefits.
How to store Blackcurrants
Store fresh blackcurrants in the refrigerator. Place them in a breathable container, such as a shallow tray or a container lined with kitchen paper towel, to allow air circulation and absorb excess moisture. They can last up to a week when stored this way.
Wash the blackcurrants just before you use them to prevent them from becoming mushy or moldy.
Freezing blackcurrants
Blackcurrants freeze well and many blackcurrant recipes can be made using frozen blackcurrants.
If using frozen blackcurrants, there's no need to thaw them before adding to recipes like smoothies, baked goods, or sauces. Just use them straight from the freezer.
To freeze: Rinse the blackcurrants gently under cool water and pat them dry with a paper towel.
Spread the blackcurrants in a single layer on a baking sheet and place it in the freezer. This method prevents the berries from clumping together.
Once the berries are frozen, transfer them to an airtight container or freezer bag. Seal and label, frozen blackcurrants can last for up to a year.
How to prepare blackcurrants
Place the blackcurrants in a colander and rinse them gently under cool running water. This helps remove any dirt or debris. Handle them carefully to avoid crushing the berries.
After rinsing, remove the stems from the blackcurrants. You can do this by gently pulling them off with your fingers or using a fork to strip them from the stems.
How to use blackcurrants
Blackcurrants are incredibly versatile in the kitchen. They can be used fresh or cooked and are commonly found in:
- Jams and Jellies - Their high pectin content makes them perfect for preserves.
- Desserts - Pies, tarts, and crumbles.
- Baking - Muffins, cakes, and breads.
- Beverages - Juices, cordials, and even blackcurrant liqueurs like Crème de Cassis.
- Sauces -Simmer blackcurrants with a little sugar, water, and spices to create a sauce that pairs well with meats like duck, lamb, or game.
The Recipes
Desserts
Also add to summer pudding and pavlovas
Preserves
Cakes
Drinks
Pin for later ->
Never want to miss a recipe?
Subscribe to my newsletter Recipe Crumbs for all my latest recipes, posts and more straight into your inbox.
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.