Monthly Featured Recipes

Recipes using Fresh Frozen Black Currants

Black Currant Jam

(Black currants can toughen and ruin your preserves unless the skins are first tenderized)
Ingredients:

Directions:

  1. Combine the currants and water and boil. 
  2. Simmer uncovered for 10 minutes, cool, pour into a bowl and let stand overnight. 
  3. Next day, add sugar and boil rapidly over high heat.  Continue to boil for 2 minutes and remove from heat. 
  4. Stir constantly for 5 minutes and then pour into hot sterilized jars. 
  5. Seal the jars.  Recipe yields 5, 8 oz. jars.

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Black Currant Sauce

This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time.
Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.
Ingredients:

Directions:

  1. Melt the butter in a medium size heavy saucepan over medium heat. 
  2. Add the shallots and garlic and sauté until transparent, about 3 to 5 minutes. 
  3. Stir in the brandy, jelly, mustard and wine. 
  4. Simmer over low heat for 10 minutes. 
  5. Season with salt and pepper. 
  6. Serve warm.

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Black Currant Pie

Ingredients:

Directions:

  1. Preheat oven to 400° F.
  2. Wash the Currants and mix them with the sugar and flour.
  3. Roll out half the pastry and use it to line an 8 1/2-in, greased, deep pie pan.
  4. Fill the plate with the currant mixture and roll out the remaining pastry to form the top.
  5. Moisten the edges of the pastry on the dish and cover with the top pastry, pressing the edges well together. Scallop the edges, cut slits into the center with a knife and brush the top with milk. 
  6. Place the pie pan on a baking sheet and bake in the oven at for about 30 minutes.
  7. Remove the pie from the oven, cover it loosely with foil to prevent over-browning, return it to the oven and bake for 30 minutes more.

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Recipes using Black Currant Punch Base
(Pure unsweetened Black Currant Juice)

Currantini

Serve chilled, garnish with a lime in a martini glass

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Kir Royale

Serve chilled in a champagne glass

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Currant Kid Royale (fun for the little ones)

Serve chilled in a plastic champagne glass

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Blueberry Ketchup Recipe

Ingredients:
2 1/2 cups fresh blueberries
1 medium shallot, minced
1 1/4 cup sugar
1/2 cup red-wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Place ingredients in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.

Per tablespoon: 25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 13 mg sodium.
This recipe for Black Currant Ketchup makes 3 cups

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Kayben Currant Cream with Chocolate Sauce 

2 cups of cream cheese
2 cups of unsalted butter
1 and 1/2 tablespoon Lemon Juice
1 and 1/2 cup powdered sugar
4 tablespoons orange juice or Grand Marnier
1/2 cup Black Currants
1/2 cup white seedless raisins
1 - 6 oz semi sweet chocolate

Soften the cream cheese and butter at room temp. (approx 1 hour)  Beat the cream cheese and butter with a mixer until creamy. (don't over beat).  Slowly add the sugar, lemon juice, orange juice or Grand Marnier, raisins, and currants.  Mix thoroughly.  Chill for about one hour.  Melt chocolate in a double boiler.  Dish out the cream mixture onto a dessert plate and surround with melted chocolate sauce.  Garnish with chocolate shavings and a few currants.

serves 4 - 6

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