Blackcurrants don't just taste delicious, eating them can help protect your body against a myriad of ills including cardiovascular disease and ageing.
Blackcurrants are full of health promoting antioxidants. It's these special antioxidants, called anthocyanins, which give blackcurrants their distinctive dark colour. The darker the blackcurrant, the more anthocyanins it contains and the better it is for you.
British blackcurrants are grown and bred especially for their deep colour, making them extra good for you.
Blackcurrants are also especially rich in Vitamin C – containing more than three times as much as an orange! They can even help prevent joint inflammation, eyestrain and urinary infections.
Blackcurrants can be used fresh from the field, frozen without their strigs, in jams, toppings or fillings, in numerous mouthwatering recipes or in juice. Our deep coloured fruit is mainly used in juices or cordials but during the harvesting season of July and August is also available fresh on the shelves of selected supermarkets. Whichever way you look at it, our blackcurrants provide an excellent source of Anthocyanins, Antioxidants, Vitamin C and are more than delicious, and refreshing.
Cooking time: 15 mins
Preparation time: 15 mins
6 – 8 People
8 oz sugar
1 pint whipping cream
1 Leave a few berries out and then put the rest of the fruit in a saucepan with half the sugar and cook to a pulp
2 Force the puree through a sieve and allow to cool.
3 Whip cream until just stiff – do not overbeat, then fold nearly all into the blackcurrant puree. Fold in the rest of the sugar or to taste.
4 Serve in glasses decorated with blackcurrants and whipped cream
Blackcurrant and Rose Water Mousses
7 fl oz (200 ml) Greek strained yogurt
290 g (10 1/2 oz) can blackcurrants in
unsweetened fruit juice, drained and juice
1 tsp (5 ml) rose water, plus a few drops
1 tbsp (15 ml) powdered gelatine
1 egg white
1. Put the yogurt in a bowl. Add 90 ml (6 tbsp) of the juice from the can of blackcurrants and 5 ml (1 tsp) rose water. Beat well together.
2. Sprinkle the gelatine over 60 ml (4 tbsp) cold water in a heatproof bowl and leave to soak for 1 minute.
3. Place over a pan of gently boiling water and stir until the gelatine is dissolved. Set aside to cool slightly, then stir into the yogurt mixture.
4. Whisk the egg white until stiff and fold gently into the mixture.
5. Rinse the insides of 4 ramekin dishes under cold water and drain.
6. Spoon in the yogurt mixture and level the surface. Chill for 2 - 3 hours or until set.
7. To serve, run a knife around the edge of each ramekin dish and turn out each mousse on to a plate.
8. Carefully spoon the blackcurrants on top and sprinkle with a few drops of rose water.
Blackcurrant Ice Cream
250 g blackcurrants
3 tbsp orange juice
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), sifted
284 ml whipping cream
blackcurrants and whipped cream to decorate
1. Puree the blackcurrants and orange juice, then stir in the icing sugar.
2. Whip the cream until fairly thick and fold into the blackcurrant mixture.
3. Spoon the mixture into a 500 g loaf tin. Cover with clingfilm or foil and freeze until firm.
4. Turn out on to a plate and decorate with blackcurrants and whipped cream before serving.
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
125 g (4 1/2 oz) butter, cut into small pieces
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
grated rind and juice of 1 lemon
250 g skimmed milk soft cheese
1 medium egg yolk
142 ml carton soured cream
500 g blackcurrants
4 tbsp blackcurrant jelly or conserve
1. Sift the flour into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, add the lemon rind and enough juice to make a firm dough; knead well.
2. Roll out the pastry on a floured board and use to line a greased 23 cm fluted flan dish. Trim the edges and chill for 30 minutes.
3. Prick the base with a fork, then line the base with a double thickness of kitchen paper. Cook on HIGH for 3 minutes. Remove the kitchen paper and cook for 1 1/2 minutes.
4. Beat the cheese, egg yolk and soured cream together, then pour into the flan case. Cook on LOW for 6 minutes or until set. Leave to cool.
5. Meanwhile, place the blackcurrants and jelly or jam in a bowl and cook on HIGH for 3 minutes. Leave to cool, then spoon on top of the flan. Chill until set.
Homemade Black Currant Jam recipe
4 lb. black currants
3 pints water
6 lb. sugar
1. Put the cleaned fruit in the pan with the water.
2. Bring to the boil and simmer until soft.
3. Stir in the sugar and boil rapidly until setting point is reached.
4. Remove from the heat, skim, pot, cover, and label.
yield 10 lb.
Muddy Puddle Drink
2.0 liters Cola
2.0 liters Lemonade
1.0 liter Orange juice
70.0 cl Gold Rum
70.0 cl Vodka
1.0 liter Blackcurrant cordial
Pour all ingredients into a large punch bowl with plenty of ice. Stir vigorously, and serve into cups.