Find out why it's important to eat your purples as well as your greens, and grab recipes donated by The Blackcurrant Foundation...
- In Season?
- British Blackcurrant Season, which starts as early as June in some areas and runs until the end of August / beginning of September.
- Look for bright berries and watch out for punnets with an accumulation of juice in the bottom, as this often indicates the berries are damaged or starting to turn to mush.
- Store in the fridge but bring out an hour or so before serving if you're serving them fresh, to allow them to reach room temperature, which will enable the full flavour to come through.
- You can freeze them by washing them, patting them dry, arranging them on a baking tray in the freezer, and then, once hard, tipping them into a storage bag or container. They will lose their “structural integrity” once defrosted, so will be best at that stage for cooking with rather than serving as a fruit portion on their own.
More Blackcurrants InformationWe’ve collaborated with the most glorious Blackcurrant Foundation (isn’t it just brilliant that there even IS one?!) to celebrate British Blackcurrant Season, which starts as early as June in some areas and runs until the end of August / beginning of September.
Blackcurrants have grown in the British Isles for over five hundred years and the varieties grown and bred in the British Isles are particularly rich and dark in colour, which means they possess a high content of the ‘anthocyanins’ so important for antioxidant activity.
Remember – it’s a great idea to eat a ‘colourful’ diet rather than being blinkered on just eating your greens for health, so grab those berries whilst they’re in season, folks!
Our favourite bits of information from the Blackcurrant Foundation website are:
- Blackcurrants contain more Vitamin C than any other natural food source!
- There is early evidence that blackcurrants may help slow the progression of Alzheimer’s Disease and other degenerative neurological conditions
- Singing superstar Mariah Carey will reportedly ONLY eat purple foods after nutritionists highlighted their ability to boost the immune system [“!” – ed.]
- Blackcurrant and Apple Jam
This recipe has been provided for us by the lovely people over at The Blackcurrant Foundation.
We normally balk at the idea of making jam, because of the associations we have of seemingly arcane methods requiring something called muslin?!
However, no such trouble with this one. You just need a saucepan and some jam jars. Easy peasy blackcurrant squeezy.
- Blackcurrant and Ginger Compote
This compote recipe comes from our friends over at The Blackcurrant Foundation, from their Chocolate and Blackcurrant Torte Recipe.
We love the compote recipe in its own right, so we've separated it out for you to enjoy with sweet or savoury dishes. A pot of this on standby means vanilla ice-cream just got a lot more interesting!
- Blackcurrant Smoothie
This recipe is fresh from the folks at The Blackcurrant Foundation.
- Home-made Blackcurrant Ice Lollies
This is a great bit of fun for you and the kids for the summer and a money saving idea if the budget's a bit tight.
|Home-made Blackcurrant Ice Lollies|
|This is a great bit of fun for you and the kids for the summer and a money saving idea if the budget's a bit tight.|
Makes up to ten lollies
50g caster sugar
Place the blackcurrants into a pan with 50mls water and sugar and heat whilst stirring, until the sugar has dissolved
Bring to the boil and then reduce to a simmer for 3-5 minutes
Give the mixture 10 minutes to cool
Turn the mix into a puree in a blender or by mashing through a sieve.
Now add another 150mls of cold water and mix up before pouring into lolly moulds
If you have bits of mashed blackcurrant left behind, don't waste the fibre! Consider taking the lollies out of the freezer once the liquid has thickened but before it's frozen, and dropping in bits of blackcurrant to be frozen into the lollies.
20 minutes (not including freezing time)
Got one? Send us your recipe!
Back to ingredients index
Back to main recipe index