Wild black currants occur throughout most of Central and Continental Europe and Central Asia.They are extremely rich and important sources of Vitamin C for many populations and are a source of fibre. There are both processing and fresh market varieties available.
A good source of…
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Preparing and Using
Black currants can be eaten raw, just remove stalks, wash them in potable water and serve.They can be sprinkled with sugar and served with cream or fromage frais or in meringue shells. Add a drop of liqueur to the cream for an extra kick or macerate them first in balsamic vinegar or a strawberry liqueur for a different flavour. Presentationally, they look good when mixed with redcurrants.
Black currants can also be stewed or baked into pies and are used to flavour or garnish foods such as pavlova, ice cream, cream,yoghurt and shortbread. They add colour to a fruit salad and can be used to garnish desserts, cakes, flans, starters, buffets and tables as well as being a major ingredient of a host of different sweet and savoury dishes.Black currants, for example, can be added to fruit fool, mousse, summer pudding, compote,croque en bouche, bavarois and vacherin and can also be used to flavour sorbets. They can be used to make jams and jellies and sauces for sweet or savoury dishes.
Mixed berries can be flambéed with a sweet liqueur to decorate a dessert. Mix blackcurrants with other fruit such as raspberries or blackberries, banana, cream and ice to make a smoothie for breakfast, lunch or as a snack.For breakfast, black currants can be added to muffins and cereals, served with pancakes added to fruit salads and yoghurt or served as a juice. For lunch, dinner or anytime of the day they can be used in salads, coulis, vinaigrettes,served hot as a sweet dessert “soup” (mixed with other soft fruits) or dipped in chocolate to serve with after dinner coffee.
Blackcurrants can be used to make “frozen” cocktails such as daiquiri’s, coladas and margherita’s or added to non-alcoholic cocktails and ice cream sundaes.
Black currants can be stewed or baked and are delicious cooked in pies, puddings or flans and can also be eaten raw. They are good for flavouring jellies, sauces and syrups and make excellent jams, syrup, chutney and drinks.