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This fruity butter can be served with grilled fruit or cheese dishes, such as Welsh rarebit, baked Camembert and other cheese dishes.
3 people made this
IngredientsMakes: 6 portions
- 100g mixed red and blackcurrants
- 4 dried juniper berries
- 1/2 teaspoon yellow mustard seeds
- freshly ground black pepper to taste
- 1 pinch salt
- 1 tablespoon caster sugar
- 125g unsalted butter, softened
MethodPrep:5min ›Cook:7min ›Extra time:15min chilling › Ready in:27min
- Wash and dry the currants and strip off their stalks. Finely crush juniper berries, mustard seeds and pepper in a mortar.
- Place currants, spices, salt and sugar in a small saucepan. Bring to the boil, then cook until thickened and syrupy, 6 to 8 minutes. Let cool to room temperature.
- Beat the butter with an electric mixer at highest speed until white and fluffy.
- Add the currants and stir until well combined. Fill in a butter dish and refrigerate till serving.
If you cannot get your hands on blackcurrants, you can also use redcurrants only and add a dash of blackcurrant liqueur instead of blackcurrants.
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Nothing says British summertime quite like blackcurrants. The shiny little fruits pop up on bushes in gardens across the UK from around early July up until the end of August, making them a favourite of keen gardeners. Shops will stock up on punnets of the berries during the season too, making them readily available for all sorts of delightful cooking.
Our collection of blackcurrant recipes shows that the fruits can be used for so much more than flavouring the drinks of our childhood. Their sweetness naturally makes them perfect for desserts, providing a perfect flavouring for Fruit pastilles and chilled sweet soups (as in this Blackcurrant and cherry soup recipe). Try Victoria Glass’ Brown bread ice cream with blackcurrant curd ripple, which doesn’t just have a wonderful flavour – it also means you can continue enjoying blackcurrants after the season ends. James Sommerin turns the berries into a sorbet for his Lemon curd with blackcurrant sorbet, oatmeal and mint glass, while Marcello Tully uses them to flavour a coulis for his Crème fraîche panna cotta with orange and mint sorbet.
Blackcurrants can work in a savoury context too, providing contrast to saltier, umami-rich ingredients – just take a look at Russell Bateman’s Bresaola of silverside with blackcurrants, ricotta and rocket to see how. Do get preserving these little beauties too – they’re perfect for flavouring gin, freezing or turning into syrups.
RHUBARB BLACKCURRANT CRUMBLE
Ingredients for the rhubarb blackcurrant filling
250 g rhubarb
250 ml (1 cup) blackcurrants
1/2 tbsp potato flour
1 tbsp muscovado sugar (or regular brown sugar)
2 tbsp homemade vanilla sugar (or regular caster sugar, or brown sugar, it doesn’t matter much)
Ingredients for the crumble
125 g butter, cold, diced
120 g flour (can be wholewheat, all-purpose, or a mixture of the two)
50 g rolled oats
100 g muscovado sugar (or regular brown sugarn)
1-2 tsp cardamom seeds, pounded in a pestle and mortar
Preparation of the rhubarb blackcurrant crumble
Slice the rhubarb into 1 cm pieces, and mix with the blackcurrants, potato flour and both kinds of sugar.
Place the butter with the flour, oats, sugar and cardamom in a bowl, and use your fingertips to pinch this into a crumbly mixture. Add more flour if it’s too sticky, or a few drops of water if it seems way too dry.
Place the berry-rhubarb mixture in a large pie dish. It should be one, thin layer. Cover with the crumbles. Bake at 225°C for 15-20 minutes, and eat with vanilla custard or ice cream.
This recipe has been found here
Put the topping ingredients in to a pan and heat until syrupy
- 200g Digestive Biscuits or (150g Digestives & 50g Amaretti Biscuits)
- 100g Melted Butter
- TOPPING: (Mixed Together)
- 300g Blackcurrants
- 2 Tbsp Blackcurrant Conserve
- 5 Tbsp Vanilla Sugar or Caster Sugar
- 300g White Chocolate
- 250g Mascarpone
- 250g Cream Cheese
- 300ml Double Cream
Apple and Blackcurrant Jelly
This is a beautiful delicious preserve made from apples and blackcurrants
- 250g blackcurrants
- 1kg apples
- 2 litres water
- Juice of half a lime or quarter of a lemon.
- 400g sugar per 500ml of drained liquid.
Duck aiguillettes in blackcurrant sauce
Fry the duck with 10 grams of butter and set aside
- 8 small Duck Aiguillettes
- 20 cl veal stock
- 10 cl of white wine
- 1 small shallot
- 8 cl blackcurrant
- 60 grams of buerre
- 16 cashews
- 1 packet of lambs lettuce
Blackcurrant (Redcurrant or Whitecurrant) Wine
A family recipe by Great-Nanna Lottie
At home, we love the fragrant berries of the blackcurrant and redcurrant. Unfortunately, in our yard we have only few bushes with red and black currants, which are far from sufficient to satisfy our needs. In previous years we have experimented with juice and liqueur, and this year is the order of the aromatic currant jam. It is true that our whole harvest only came for a few small jars, but we are enjoying them with even greater joy.
- 500 g of currant (you can use only redcurrant or blackcurrant or mix of both, according to your taste)
- 400 ml of water
- 500 g of sugar
- juice of ½ lemon
First of all, prepare clean jars to spoon the finished jam.
Put the currants and water in a suitable container to boil on the fire. When boiling, reduce heat and leave until the fruits are softened (about 10 minutes).
Add the sugar and lemon juice and cook on a moderate fire until the jam begins to thicken. Be careful, because when it cools, the jam will thicken further. It is best to try with a scoop from time to time, leaving aside to cool and check the consistency.
When done, pour the jam into the jars and leave them facing downwards until they cool down.
Danish Red Cabbage (Rødkål)
This recipe for Danish Red cabbage is a traditional and very popular side dish for many different dishes. Red cabbage is served all year around, however, it's very popular at Christmas where it's served together with the traditional Christmas eve dinner the 24th of December. In Danish we call this side dish Rødkål which translated simple means Red cabbage. We have used this recipe several times and its way better than the red cabbage you can buy at the super market. It's really simple to make and you only need five different ingredients, red cabbage, vinegar, currant juice, sugar and salt. You can easily change this recipe into a more personal dish by adding different spices according to your taste.
Normally we would use currant juice in this red cabbage, however, we have sometimes used elderberry juice instead which is just as good. Besides currant and elderberry juice I have also hear from one of my readers that you can use cranberry juice with good results. However, I have not had the time to try this myself yet. You can make this Danish red cabbage in due time you just have to store it in jars which have been cleaned using boiling water. This will kill all the different bacteria and extend the shelf life. If you have some extra fat from the traditional roasted Christmas duck you can add some of it to the red cabbage, this gives a delicious taste and makes the cabbage shine.
Hindi Name: रसभरी
There are a wide variety of currants differing in texture, color and fruit flavor. Very commonly used varieties are blackcurrant, redcurrant and whitecurrant.
Blackcurrant can be eaten raw but it carries a very strong tarty flavor. The fruit has to be blended with sweetening agents to be toothsome. For regular culinary use, the fruit is steamed with sugar to produce a puree, which is used as an ingredient in cheesecakes, yogurt, ice creams, desserts and several sweet dishes.
Red currant variety range in varied shades - from dark red to pink, yellow or white. Their sweetness increases as the color of the fruit intensifies. It is often served raw or as a simple add-on with salads or drinks. In United Kingdom, redcurrant jelly is served along with lamb on Sunday toast.
Unlike the black and red currants, white currant is usually cultivated for their ornamental value. This variety of currants is relatively sweeter. When prepared into jams and jellies, it yields a pink color.
1. White currants are good source of Vitamins B1 and C1. They also have rich amounts of iron, manganese and copper.
2. Blackcurrants are low-fat and high-protein berries.
3. Blackcurrants contain glucose that provides necessary energy required to the body.
For their tarty taste, black currants were once looked upon as inferior berries.
Between the period of 1600s and 1700s, American colonists began cultivating currants and imported to Europe.
Red Currant Jelly
Red currants are a rare summer find. If you're lucky enough to have a bush at home, or your farmers' market carries these tiny and delicious berries when in season, try our recipe for a simple jelly and enjoy the sweet and tart flavor of this delicious fruit all year round. If the currants you find still have stems on, don't bother picking the fruit off as the stems themselves have pectin, which will further help the fruit to achieve a better gel. Plus, the stems add some tannins to the mix, which are the compounds at the root of the attractive astringent flavor in, for example, wine and coffee. If your currants are already picked, you'll still get a beautiful jelly.
Made with fruit, sugar, and water, this jelly doesn't need the addition of store-bought pectin, as the currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel and texture without the need to add any stabilizer agent. The result is a delicious jelly with color as brilliant and bright as that of the fruit. We use measurements for a small-batch recipe as currants can be both difficult to find and expensive—unless you grow your own. But if you are blessed with an abundance of them, simply double the recipe.
This easy jelly is delicious serve alongside game, venison especially. But it pairs well with roast lamb, beef, and cornish hens. Use it on toast, scones, English muffins, or as an addition to your cheese plate. Before you start, make sure to have at hand jars that are suitable for sterilizing.
- ¾ cup dried currants
- 4 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ cup white sugar
- 1 ¼ teaspoons salt
- 1 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
- 1 ½ cups buttermilk
- 1 teaspoon lemon zest
- 2 tablespoons melted butter
- ¼ cup coarse sugar crystals
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Cover currants with warm water in a bowl and set aside to moisten.
Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
Drain currants and discard soaking water mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
Cut the dough in half crosswise with a sharp knife cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
Blackcurrant (or raspberry, bramble, redcurrant) cake
July / August is blackcurrant time in the Forest Garden and there's only so much jam you can make. This cake is a lovely way to use some fruit - and it's equally delicious using brambles or raspberries. Taken from Good Food Magazine with my variations given at the end.
250g self raising flour
175g butter or 80g vegetable oil for dairy free
175g light muscavado sugar
2 rounded tsp demerara sugar
1 small eating apple
2 large eggs
Finely grated zest of 1 orange
1 tsp baking powder
225g blackcurrants (or other fruit)
Butter and line a tin, a 9x20x13 loaf tin is ideal but any tin will be fine, just adjust the cooking time especially if it's shallower
Rub the flour, butter (or oil) and muscavado sugar together with your fingers to make fine crumbs.
Measure out 5 level tbs of this mixture into a small bowl (this will be the crunchy topping) and mix in to it the cinnamon and demerara sugar.
Coarsley grate the apple (no need to peel or core) and mix with the eggs and orange zest.
Stir the baking powder in to the rubbed in mixture, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over mix.
Gently fold in 3/4 of the berries - try not to squash and break them up.
Spoon in to the tin and level.
Scatter the rest of the berries on top.
Sprinkle the topping mixture on top.
Bake at 180 degrees C / Gas mark 4 for an hour and a quarter, check after 50 minutes and if the top is getting too brown, cover with foil. The cake will feel firm when cooked, but test with a skewer to make sure.
Leave in the tin for about 30 mins then turn out on to a cooling rack.
Variations: Apples aren't in season when blackcurrants are fresh, a cake made without tastes just as good but a little drier so eat with a large mug of tea! Blackcurrants have a lot of flavour and leaving out the orange zest (saves food miles) doesn't affect the taste too much. I've used demarera sugar instead of muscavado with no detriment to the over all taste. If you have absolutely loads of fruit, it won't harm putting more than the 225g recommended.