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:
- 3 Cups Black Currants
- 2 Cups Water
- 5 Cups Granulated Sugar
Directions:
- Combine the currants and water and boil.
- Simmer uncovered for 10 minutes, cool, pour into a bowl and let stand overnight.
- Next day, add sugar and boil rapidly over high heat. Continue to boil for 2 minutes and remove from heat.
- Stir constantly for 5 minutes and then pour into hot sterilized jars.
- Seal the jars. Recipe yields 5, 8 oz. jars.
_____________________________________________
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:
- 2 Tbsp Butter
- 3 Large Shallots, minced
- 3 Garlic Cloves, minced
- ¼ Cup Brandy
- ½ Cup Black Currant Jelly
- ¼ Cup Dijon Mustard
- ¼ Cup Dry White Wine
- Salt & freshly ground pepper to taste
Directions:
- Melt the butter in a medium size heavy saucepan over medium heat.
- Add the shallots and garlic and sauté until transparent, about 3 to 5 minutes.
- Stir in the brandy, jelly, mustard and wine.
- Simmer over low heat for 10 minutes.
- Season with salt and pepper.
- Serve warm.
_____________________________________________
Black Currant Pie
Ingredients:
- 1 Lb Black Currants fresh or thawed
- ½ Cup Granulated Sugar
- 2 tbsp All Purpose Flour
- 9 oz Short Crust Pastry
- Milk for glazing
Directions:
- Preheat oven to 400° F.
- Wash the Currants and mix them with the sugar and flour.
- Roll out half the pastry and use it to line an 8 1/2-in, greased, deep pie pan.
- Fill the plate with the currant mixture and roll out the remaining pastry to form the top.
- 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.
- Place the pie pan on a baking sheet and bake in the oven at for about 30 minutes.
- 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.
_____________________________________________
Recipes using Black Currant Punch Base
(Pure unsweetened Black Currant Juice)
Currantini
- 2 oz Black Currant Punch base
- 2 oz Absolut Citron or Vodka
- 2 oz Cointreau or Triple Sec
- A squeeze of lime
Serve chilled, garnish with a lime in a martini glass
_____________________________________________
Kir Royale
- 2 oz Black Currant Punch base
- 4 oz of Champagne
Serve chilled in a champagne glass
_____________________________________________
Currant Kid Royale (fun for the little ones)
- 2 oz Black Currant Punch Base
- 4 oz of Ginger Ale, Sprite or Seltzer
Serve chilled in a plastic champagne glass
_____________________________________________
Hot CurrantC
- 4 oz CurrantC Black Currant Nectar
- 2 oz water
Heat to desired temperature and serve in a tea cup
_____________________________________________
Other Recipes
Black Currant Meat Sauce
Mix equal parts of your favorite
BBQ Sauce with the
Shallow Creek Black Currant Jam.
Serve over pork or chicken.
or
Heat and serve over cocktail weiners.
Best of all! Heat and serve over meatballs!
_____________________________________________
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
_____________________________________________
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