18 Delicious Black Currant Recipes for Every Occasion

Black currants are the unsung heroes of the fruit world, packing a punch of flavor and nutrition into every tiny berry. Whether you’re whipping up a quick weeknight dessert, looking for seasonal inspiration, or craving some comfort food with a twist, we’ve got you covered. Dive into our roundup of 18 Delicious Black Currant Recipes that promise to delight your taste buds for every occasion. Let’s get cooking!

Black Currant Jam

There’s nothing quite like the rich, tangy sweetness of homemade black currant jam to brighten up your morning toast or afternoon scone. This recipe is straightforward, ensuring a perfect set every time.

Ingredients

• 4 cups fresh black currants, stems removed
• 2 cups granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. In a large pot, combine 4 cups fresh black currants, 2 cups granulated sugar, and 1/4 cup water. Let sit for 1 hour to macerate.
2. After macerating, place the pot over medium heat. Add 1 tablespoon lemon juice and bring the mixture to a boil, stirring occasionally.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, stirring frequently to prevent sticking. The jam is ready when it coats the back of a spoon and passes the wrinkle test (place a small amount on a chilled plate, push with your finger; if it wrinkles, it’s set).
4. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while hot.

The secret to this jam’s vibrant flavor and perfect consistency lies in the maceration process, which draws out the currants’ natural juices before cooking. It’s a little step that makes a big difference.

Tip: For an extra layer of flavor, try adding a pinch of cinnamon or a splash of vanilla extract during the cooking process.

Black Currant Smoothie

Start your morning with a burst of antioxidants and a tangy twist with this refreshing Black Currant Smoothie. It’s a vibrant blend that’s as nutritious as it is delicious.

Ingredients

• 1 cup frozen black currants
• 1 ripe banana, peeled
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for extra thickness)

Instructions

1. In a blender, combine 1 cup frozen black currants, the peeled banana, 1/2 cup Greek yogurt, 1/2 cup almond milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
2. Blend on high speed until smooth, about 1 minute. If the smoothie is too thick, add a splash more almond milk to reach your desired consistency. For an even thicker smoothie, add a handful of ice cubes and blend again.
3. Pour into a glass and enjoy immediately for the best flavor and texture.

The combination of tart black currants and creamy banana creates a perfectly balanced smoothie that’s both energizing and satisfying. It’s a fantastic way to sneak in some fruit first thing in the morning.

Tip: For an extra protein boost, add a scoop of your favorite vanilla protein powder to the blender along with the other ingredients.

Black Currant Sorbet

Nothing beats the refreshing zing of homemade Black Currant Sorbet on a warm day—simple, vibrant, and bursting with flavor.

Ingredients

• 2 cups fresh or frozen black currants
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring until the sugar dissolves completely to form a simple syrup. Remove from heat and let cool.
2. Puree 2 cups black currants and 1 tbsp lemon juice in a blender until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spoon to extract all the juice.
3. Mix the black currant puree with the cooled simple syrup. Pour into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft sorbet consistency.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The intense berry flavor and silky texture of this sorbet make it a standout, especially when served in chilled glasses for an elegant touch.

Tip: For an extra glossy finish, stir the sorbet once or twice during freezing to break up ice crystals.

Black Currant Pie

Nothing says comfort like a homemade Black Currant Pie, with its juicy, tangy filling and flaky crust. It’s a delightful twist on the classic fruit pie that’s sure to impress.

Ingredients

• 2 cups fresh black currants
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 pie crusts (homemade or store-bought)
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F. In a large bowl, gently mix 2 cups fresh black currants with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
2. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the black currant mixture into the crust, then dot with 1 tablespoon unsalted butter pieces.
3. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
4. Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbly. Let the pie cool on a wire rack for at least 2 hours before serving.

The secret to this pie’s irresistible appeal lies in the balance of tart black currants and sweet, spiced filling, encased in a perfectly golden crust.

Tip: For an extra flaky crust, freeze the butter pieces before incorporating them into your pie dough.

Black Currant Muffins

These Black Currant Muffins are a delightful twist on the classic, bursting with juicy berries and a tender crumb that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh black currants

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup melted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups black currants.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The burst of tart black currants against the sweet, buttery muffin creates a perfect balance of flavors that’s sure to brighten any morning.

Tip: For an extra touch of sweetness, sprinkle the tops with a little sugar before baking.

Black Currant Cheesecake

Indulge in the luxurious blend of creamy cheesecake and the tart sweetness of black currants with this no-bake delight that’s as stunning as it is simple to make.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup black currant jam
• Fresh black currants for garnish

Instructions

1. In a medium bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes.
2. In a large bowl, beat 16 oz softened cream cheese until smooth. Add 1/2 cup sour cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract, beating until the mixture is creamy and free of lumps.
3. Spread the cream cheese mixture over the chilled crust, smoothing the top with a spatula. Dollop 1 cup black currant jam over the filling and use a knife to swirl it gently for a marbled effect.
4. Refrigerate the cheesecake for at least 4 hours, or until set. Before serving, garnish with fresh black currants for a pop of color and freshness.

The marbled swirl of black currant jam not only adds a vibrant contrast to the creamy filling but also introduces a burst of fruity flavor in every bite.

Tip: For an extra smooth filling, ensure all your dairy ingredients are at room temperature before mixing.

Black Currant Ice Cream

Dive into the rich, tangy sweetness of homemade Black Currant Ice Cream, a luxurious treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups black currants, fresh or frozen
• 2 tablespoons lemon juice

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, 3/4 cup granulated sugar, and 1/4 teaspoon salt. Heat until the sugar is completely dissolved, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in 1 teaspoon vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
3. While the base chills, puree 1 1/2 cups black currants with 2 tablespoons lemon juice in a blender until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spoon to extract as much liquid as possible.
4. Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, slowly drizzle in the black currant puree until fully incorporated.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

The vibrant swirls of black currant not only add a burst of flavor but also create a stunning marbled effect that’s sure to impress.

Tip: For an extra creamy texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Black Currant Sauce for Duck

Elevate your duck dish with this rich and tangy Black Currant Sauce, a perfect blend of sweet and savory that’s surprisingly simple to whip up.

Ingredients

• 1 cup black currant jam
• 1/4 cup red wine vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken stock

Instructions

1. In a medium saucepan over medium heat, combine 1 cup black currant jam, 1/4 cup red wine vinegar, and 2 tbsp honey. Stir until the jam melts and the mixture is smooth.
2. Whisk in 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until well incorporated.
3. Pour in 1/2 cup chicken stock, stirring continuously. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the sauce has thickened to your desired consistency.
4. Remove from heat and let it cool slightly before serving. The sauce will continue to thicken as it cools.

The magic of this sauce lies in its versatility—it not only complements duck beautifully but also pairs wonderfully with pork or even a cheese platter for an unexpected twist.

Tip: For a smoother sauce, strain it through a fine mesh sieve after cooking to remove any fruit solids.

Black Currant Cordial

Nothing beats the sweet, tangy burst of homemade Black Currant Cordial, a versatile syrup that’s as delightful in cocktails as it is drizzled over pancakes.

Ingredients

• 2 cups fresh black currants
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine 2 cups fresh black currants, 1 cup granulated sugar, and 1 cup water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
2. Reduce heat to low and let the mixture simmer gently for 15 minutes, allowing the currants to soften and release their juices.
3. Remove from heat and stir in 1 tablespoon lemon juice. Let the mixture cool slightly before straining through a fine-mesh sieve into a clean jar or bottle, pressing on the solids to extract as much liquid as possible.
4. Discard the solids and let the cordial cool completely before sealing and storing in the refrigerator for up to 2 weeks.

This Black Currant Cordial stands out for its deep, rich color and intense berry flavor, making it a luxurious addition to your pantry that elevates everything from sparkling water to vanilla ice cream.

Tip: For a smoother cordial, strain the mixture twice through cheesecloth to remove any remaining pulp.

Black Currant Vodka

Infuse your vodka with the rich, tangy flavor of black currants for a homemade spirit that’s perfect for sipping or gifting.

Ingredients

• 2 cups fresh black currants
• 1 cup granulated sugar
• 750 ml high-quality vodka
• 1 (1-quart) mason jar with lid

Instructions

1. Rinse the black currants under cold water and pat them dry with a clean towel.
2. In the mason jar, layer the black currants and 1 cup granulated sugar, gently pressing down to release some of the juices.
3. Pour the 750 ml vodka over the fruit and sugar, ensuring everything is fully submerged.
4. Seal the jar tightly and store it in a cool, dark place for at least 2 weeks, shaking gently every few days to help dissolve the sugar.
5. After 2 weeks, strain the mixture through a fine-mesh sieve into a clean bottle, pressing on the solids to extract all the flavorful liquid.
6. Your Black Currant Vodka is ready to enjoy immediately, but it will develop even more depth of flavor if allowed to age for an additional week.

The vibrant color and berry-forward taste of this infused vodka make it a standout addition to your home bar, offering a homemade touch that’s both impressive and surprisingly simple to achieve.

Tip: For a smoother finish, strain the vodka through a coffee filter after the initial sieve to remove any fine sediment.

Black Currant Tea

There’s nothing quite like the rich, fruity aroma of black currant tea to warm you up on a chilly afternoon. This simple yet sophisticated brew is a delightful way to enjoy the unique flavor of black currants.

Ingredients

• 2 cups water
• 2 black currant tea bags
• 1 tablespoon honey (optional)
• 1 teaspoon lemon juice (optional)

Instructions

1. Bring 2 cups of water to a boil in a small saucepan or kettle.
2. Place 2 black currant tea bags in a teapot or large mug.
3. Pour the boiling water over the tea bags and let steep for 5 minutes for a robust flavor.
4. Remove the tea bags and stir in 1 tablespoon of honey and 1 teaspoon of lemon juice if desired.
5. Serve hot and enjoy the deep, berry-infused warmth of your black currant tea.

The magic of this tea lies in the balance between the tartness of the black currants and the sweetness of the honey, creating a perfectly harmonious sip every time.

Tip: For an iced version, let the tea cool to room temperature before refrigerating. Serve over ice with a splash of sparkling water for a refreshing twist.

Black Currant Salad Dressing

Brighten up your greens with this vibrant Black Currant Salad Dressing, a perfect blend of sweet and tangy that’ll elevate any salad from simple to spectacular.

Ingredients

• 1/2 cup black currant jam
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the black currant jam, extra virgin olive oil, apple cider vinegar, and Dijon mustard until smooth.
2. Season the mixture with salt and freshly ground black pepper, whisking again to combine all the ingredients thoroughly.
3. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

This dressing’s unique black currant base offers a delightful fruity depth that pairs wonderfully with both bold and delicate greens.

Tip: For a smoother consistency, blend all the ingredients in a food processor for about 30 seconds.

Black Currant Pancakes

Start your morning with a burst of berry goodness in these fluffy Black Currant Pancakes, perfect for a weekend brunch or a special breakfast treat.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup black currants, fresh or frozen
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 3/4 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup black currants.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup.

The black currants add a tart contrast to the sweet, fluffy pancakes, creating a delightful balance of flavors that’s sure to impress.

Tip: If using frozen black currants, do not thaw them before adding to the batter to prevent the pancakes from turning blue.

Black Currant Yogurt Parfait

Start your morning with a burst of flavor and a touch of elegance with this Black Currant Yogurt Parfait, a delightful layering of creamy yogurt and tangy black currants that’s as beautiful as it is delicious.

Ingredients

• 1 cup Greek yogurt
• 1/2 cup black currants, fresh or frozen
• 2 tbsp honey
• 1/4 cup granola
• 1 tsp vanilla extract

Instructions

1. In a small bowl, mix the Greek yogurt with 1 tsp vanilla extract until well combined.
2. Take a clear glass and start layering: first, add a spoonful of the vanilla yogurt, then sprinkle a few black currants, and drizzle with 1/2 tbsp honey. Repeat the layers until the glass is full, finishing with a layer of yogurt.
3. Sprinkle the top with 1/4 cup granola for a crunchy texture and garnish with a few extra black currants.
4. Serve immediately or chill in the refrigerator for up to 2 hours before serving to let the flavors meld together.

The contrast between the creamy yogurt, the tart black currants, and the crunchy granola makes every spoonful a delightful experience. Perfect for a quick breakfast or a light dessert.

Tip: For an extra touch of sweetness, you can lightly dust the top with powdered sugar before serving.

Black Currant Chutney

This Black Currant Chutney is a vibrant blend of sweet and tangy flavors, perfect for elevating your cheese boards or grilled meats.

Ingredients

• 2 cups fresh black currants
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves

Instructions

1. In a medium saucepan, combine the black currants, 1/2 cup granulated sugar, 1/4 cup apple cider vinegar, onion, and garlic. Bring to a simmer over medium heat, stirring occasionally.
2. Add 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon ground cloves. Reduce heat to low and continue to simmer for 20 minutes, stirring frequently, until the mixture thickens and the currants burst.
3. Remove from heat and let cool slightly before serving. The chutney will continue to thicken as it cools.

The unique combination of spices and black currants creates a chutney with a deep, complex flavor that’s surprisingly versatile.

Tip: For a smoother texture, pulse the cooled chutney in a food processor a few times before serving.

Black Currant Bread

There’s something irresistibly comforting about a slice of homemade Black Currant Bread, with its tender crumb and bursts of tangy fruit in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen black currants

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups black currants.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this bread lies in the contrast between the sweet, moist loaf and the sharp, juicy currants, making it a standout at any breakfast table.

Tip: For an extra glossy finish, brush the top of the warm bread with a simple syrup made from equal parts sugar and water.

Black Currant Coulis

Drizzle this vibrant Black Currant Coulis over desserts or pancakes for a tangy twist that’s effortlessly elegant.

Ingredients

• 2 cups fresh or frozen black currants
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine 2 cups black currants, 1/2 cup granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and continue to simmer for 10 minutes, until the currants are soft and the sugar is fully dissolved.
3. Remove from heat and stir in 1 tablespoon lemon juice. Let the mixture cool slightly.
4. Pour the coulis through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids.
5. Transfer the coulis to a jar or bottle and refrigerate until ready to use. It will thicken as it cools.

The coulis’s deep purple hue and sharp, sweet flavor make it a stunning contrast to creamy cheesecakes or vanilla ice cream.

Tip: For a smoother coulis, blend the mixture before straining to break down the currants even further.

Black Currant Tart

Dive into the sweet and tangy world of this Black Currant Tart, a delightful dessert that combines a buttery crust with the vibrant flavors of fresh black currants.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons ice water
• 2 cups fresh black currants
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Add 2 tablespoons ice water, one tablespoon at a time, pulsing until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes.
3. In a bowl, toss 2 cups fresh black currants with 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon zest until well coated. Spread the mixture evenly over the chilled crust.
4. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

The contrast between the crisp, buttery crust and the juicy, tangy black currants makes this tart a standout at any gathering.

Tip: For an extra glossy finish, brush the cooled tart with a little warmed apricot jam.

Conclusion

We hope this roundup of 18 delicious black currant recipes inspires your next culinary adventure! Whether you’re baking, blending, or brewing, there’s something here for every occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking from our kitchen to yours!

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