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Blackcurrant Recipes
Enjoy the distinctive flavour of this nutritious fruit in these delicious blackcurrant recipes
Fresh blackcurrants have the most gorgeous flavour that is great on its own, but also enhances other summer fruits.
Blackcurrants are too sour to eat raw and must be cooked gently and sweetened with sugar. This makes them a slightly less healthy option than fruit which can be eaten raw, without sugar, but they are packed full of Vitamin C, and also contain a healthy cocktail of Vitamin A, potassium, calcium and phosphorus.
The season is short, and the currants are only available in July and August. Snap them up when you see them, and try some of these easy blackcurrant recipes.
This is a rich and high fat dessert, so definitely one to make for an occasional treat. The addition of egg white makes the fool lighter and less rich.
Ingredients 450g (1 lb) (3 cups) blackcurrants 2 tbsp water 100g (4 oz) (1/2 cup) caster (superfine granulated) sugar 275cl (1 cup) double (heavy) cream white of one egg
Serves 4-6
Method Rinse the currants and strip the berries from their stems. Place in a large pan with the water and simmer very gently for 6-8 mins, covered, until the fruit is soft and the juices run. Allow to cool slightly, then pour into a blender and blend to a puree. Add the egg white to the cream and whisk in a large bowl until thick. Fold the blackcurrant puree gently through the cream, pour into a serving dish or individual glasses, and chill for several hours before serving.
Method Preheat the oven to 180C/350F/gas 4. Rinse the blackcurrants, remove from stems and pick out any leaves. Place in a baking dish and sprinkle over the caster sugar. Put the flour, fat, in a food processor and process until the mixture resembles fine breadcrumbs. Alternatively, you can rub the fat into the flour by hand. Stir in the brown sugar and cinnamon. Spread the crumble topping over the blackcurrants and bake for 30-40 minutes.
Rinse a small box of blackcurrants and remove any stalks and leaves. Tip the berries into a pan with 1-2 tbsp water, bring up to a simmer, cover and cook gently for 5-6 minutes, until the berries begin to burst their skins and the juices run. Add sugar to taste. Serve as it is, or blend first for a smoother sauce. Serve hot or cooled, and use it to top vanilla ice cream, fresh sliced strawberries, or yogurt.
Another of the best blackcurrant recipes is Summer Pudding, which combines the currants with other fresh summer fruit in a delicious warm-weather dessert.
