Blackcurrant Recipes

As well as being juiced and used in jellies, syrups and cordials, blackcurrants are used in cooking because their astringent nature brings out flavour in many sauces, meat dishes and desserts.

It was once thought that currants needed to be “topped and tailed” (the stalk and flower-remnants removed) before cooking. However, this is not the case as these parts are easily assimilated during the cooking process. If preferred, however, the whole blackcurrant stem with fruit can be frozen, then shaken vigorously; the tops and tails are broken off and the fruit can then be separated easily.

Fresh Blackcurrant Lollies

These mouth-tingling purple lollies explode with taste. A great way to keep healthy and cool!

Makes: 14 50ml lollies

200g blackcurrants
100g caster sugar
Grated zest and juice of 1 unwaxed lemon Water

Place the blackcurrants, sugar, lemon zest and juice in a pan with 75ml water.
Heat gently, stirring until the sugar dissolves, then bring to the boil.
Simmer gently for 5 minutes then allow to cool.
Purée the mixture with a hand-held electric blender until smooth (or tip into a blender to liquidise).
Stir in 300ml chilled water.
Tip the mixture into a jug then pour into lolly moulds and freeze for at least 4 hours, until solid.