Best 19 Black Currant Recipes

BLACK CURRANT JELLY

Steps:

• Bring black currants and water to simmer; cook until fruit is soft. Strain fruit through a jelly bag overnight (do not squeeze bag, or juice will cloud).
• Place strained juice, sugar, and lemon juice in a pot and heat until sugar dissolves. Simmer, stirring constantly, until droplets form sheet on a spoon (220 degrees on a candy thermometer). Pour into hot, sterilized jars, and seal.

RED AND BLACK CURRANT JAM

Steps:

• Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming. Stir and press on them gently so they release their juices. When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry. If you press the berries too much, the resulting jelly won't be crystal clear. Strain the juice through a fine -mesh sieve and reserve.
• Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming. Stir, pressing on the berries, so they release their juices. When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill. If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
• Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat. Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.

BLACK CURRANT ICED TEA

Steps:

• To prepare the tea:
• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in syrup and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses.
• To prepare the syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

BLACK-CURRANT COSMOPOLITAN

Steps:

• Fill a cocktail shaker with ice; add all ingredients but lemon twist. Shake well. Pour through a fine sieve into a chilled martini glass. Garnish with lemon twist.

BLACK CURRANT JELLY

Steps:

• Rinse and drain currants and put in a large preserving kettle. Crush fruit, add water and cook slowly for 15 minutes. Force through a sieve or food mill to remove seeds. Pour the juices into a jelly bag and let drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved. Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220° or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together). Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

BLACK CURRANT OR BLUEBERRY ICED TEA

Steps:

• Steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.
• Meanwhile, in large saucepan, bring currants or blueberries, sugar and 1 cup water to boil.
• Reduce heat to medium-low; simmer, stirring, until fruit breaks down (about 5 minutes).
• Add to tea; let cool to room temperature (about 30 minutes).
• Refrigerate until cold (about 2 hours).
• Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear.
• Serve with ice cubes.

BLACK CURRANT ICED TEA WITH CINNAMON AND GINGER

Steps:

• Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
• Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.

BLACK CURRANT LIQUEUR, LIQUEUR DE CASSIS

Steps:

• Put the bunches of black currants, with their leaves, in a wide mouthed glass jar or a stoneware bottle.
• Pour in the alcohol, cover tightly and let macerate for about two months.
• Drain the flavored alcohol from the fruit.
• Mix the SUGAR and WATER, and bring just to a boil.
• Cool this syrup and add it to the alcohol.
• Bottle and cork.
• Keep the bottles of liqueur for one month before opening.
• To make about 2 quarts.
• Je Sais Faire Les Conserves.

ICED WHITE TEA WITH BLACK-CURRANT CORDIAL

Steps:

• Pour water over tea and 4 thyme sprigs, and steep for 2 minutes. Strain, and then let cool. To serve, pour 1/2 cup tea over ice in 4 glasses, and stir 1 teaspoon cordial, 2 teaspoons syrup, and 1 thyme sprig into each.

BLACK CURRANT AGAVE COSMOPOLITAN

Steps:

• Place all ingredients except lemon twist in a cocktail shaker with ice. Shake well. Pour through sieve into a well chilled martini glass. Garnish with Lemon twist.

BLOODY BLACK CURRANT PUNCH

Steps:

• Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.

PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)

Steps:

• In a small bowl combine the mustard and preserves and set aside.
• Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
• Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
• Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
• When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.

LEMON ICE CREAM WITH BLACK-CURRANT SAUCE

Steps:

• Make ice cream:
• Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
• Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
• Make sauce:
• Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
• Serve ice cream with black-currant sauce.

APPLE AND BLACK CURRANT CRUMBLE BARS

Steps:

• Mix the flour, baking powder and salt, then rub in the butter or margarine.
• Stir in the sugar and oats.
• Spoon half into the base of a greased and lined 9 in square cake tin (pan).
• Mix the apples, cornflour and spices and spread over.
• Top with the Black Currants.
• Spoon over the remaining mixture and level the top.
• Bake in a preheated oven at 350°F for 30 minutes until springy.
• Leave to cool, then cut into bars.

BLACK CURRANT PUDDING

Steps:

• Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
• WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
• Beat the egg whites and fold into the fruit mixture.
• Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.

BLACK-CURRANT DIABLO

Steps:

• Fill an 8-ounce tall glass with ice cubes, then add nectar, tequila, lime juice, and lime twist and stir. Top off with ginger ale and stir to combine.

OLD FASHIONED BLACK CURRANT LEMONADE

Steps:

• 1. Please Note * Boil the water and currants without the sugar until the fruit are soft. Adding the sugar too soon makes the currants tough, and they will not release their flavor.
• 2. Cover the currants with 1 cup of water and boil until the fruit is soft.
• 3. Strain the mixture, keeping only the juice.
• 4. Add 1 cup of sugar to the juice and reheat.
• 5. Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool; when cooled place in refrigerator until ready to use.
• 6. When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass.
• 7. For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.

PORK CHOPS WITH BLACK CURRANT PRESERVES

Steps:

• Mix the preserves and mustard together in a small bowl and set aside.
• Heat a nonstick skillet just large enough to hold the pork chops, and brown them lightly on boht sides. Season with salt and pepper to taste and spoon the currant and mustard mixture evenly over them.
• Cover Chops, reduce heat and cook for 20 minutes or until the chops are done. Transfer them to a platter and keep warm in the oven
• Remove excess fat from the skillet. Add the vinegar, set pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits. When the sauce is reduced by about 1/3, pour it over the chops and serve immediately with Jasmine Rice

PLUM SORBET WITH BLACK-CURRANT LIQUEUR

Steps:

• Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
• Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
• Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.