Ingredient of the week: Blackcurrants

by These shiny black baubles are in full swing come July and August. So sharp they’ll make you squint your eyes and slap your knees, cooked down with a spoonful of sugar they hit the spot with their combination of sweet and sour – perfect with the likes of meringues, ice cream or panna cotta – or even just spooned over sweetened Greek yogurt. They play an important role in the king of British desserts, the celebratory Summer Pudding, lending a sharp edge to the sweet fruit.

A labour of love though, nipping off their stalks and ends takes time and patience but is a therapeutic and rewarding task. During WWII the British government encouraged the growth of blackcurrants due to their high Vitamin C content – most fruits were imported and as such there was a shortfall. Almost the entire crop was given over to making cordials and syrups – a tradition that is still in effect today with the ever-popular Ribena.

Try making blackcurrant vodka or gin – half fill a jar or bottle with blackcurrants, a handful or so of sugar and top with vodka or gin. Leave for three months, turning occasionally and enjoy topped up with bubbly.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To comment you must be registered at

Log in to comment