- 200g frozen blackcurrants (Readily available in supermarket frozen berry section)
- 1 cored apple
- 200ml apple juice
It just doesn’t get any simpler or healthier.
Cold Drinks with Blackcurrant Juice or Syrup
Add blackcurrant juice or syrup to soda water (club soda).
Soda water brings out the flavours of blackcurrants better than plain water. The high acidity means that even though blackcurrant provides fruit sugars for energy it always has a refreshing mouth feel.
Hot Drinks with Blackcurrant Juice or Syrup
Add blackcurrant juice or syrup to your favourite hot chocolate recipe: the result is stunning.
Hot blackcurrant juice is a very refreshing alternative to any other hot drink.
Kir and Kir Royle
The French add blackcurrant juice to white wine (a kir) and to sparkling wine (a Kir Royale).Add tablespoon of juice to a glass of wine. Swirl. Sip often.
Apres -SKi Rum Do
2 parts blackcurrant syrup
1 part dark rum
6 parts boiling water
The Ultimate Anytime Blackcurrant BBQ Salad
From Sophie Grigson’s™ Organic Cooking
200g frozen blackcurrants (readily available in supermarket frozen berry section)
Place blackcurrants in a pot with 4 tsp caster sugar and 1 Tbsp white wine vinegar.
Simmer till juices running and sugar dissolved (about 3 minutes).
Take off heat and cool. Add:
- Handful finely shredded mint leaves
- 400g skinned/seeded diced tomato flesh
- 4 spring onions finely sliced
Stir then let sit for minimum 30 minutes
Salt and pepper to taste and stir briefly.
Garnish with fresh shredded mint and serve.
Delicious with a glass of chilled sauvignon blanc.
The Perfect Red Meat Jus (Sauce)
From Jason Dell, Exec chef at Blanket Bay Lodge, Queenstown
The jus (sauce) can be made with either: beef, venison or brown chicken stock: dependant on what meat it is accompanying. For duck use good brown chicken stock.
For 6 servings of sauce -
- 100g frozen blackcurrants (readily available in supermarket frozen berry section)
- 250ml good quality NZ Pinot Noir
- 3 juniper berries, lightly crushed
- 6 fresh thyme stalks
- 500ml good quality of beef jus
- 100g blackcurrants IQF
- 1 tsp arrowroot or corn flour
1. Reduce the pinot noir with the first measure of blackcurrants, juniper, fresh thyme - until reduced by 2/3.
2. Add the beef stock and simmer over gentle heat, skimming often to remove the impurities as they rise to the surface.
3. Reduce by half, then thicken slightly with the arrowroot or cornflour (diluted in a little water).
4. Strain through a fine sieve into a clean small saucepan. Check the sauce for seasoning, and then lastly add the second measure of blackcurrants.
Blackcurrant and Pinot Noir Jelly
(Makes 8 x 125ml sundae glasses or 24 shot glasses).
This refreshing dessert is enjoyed because it isn’t rich or overly sweet.
- 350g (1 + 1/2 cups) castor sugar
- 500ml (2 cups) pinot noir
- 3 star anise
If you are using fresh berries
- 14g (3 tsp) gelatine
- 360g blackcurrants
If you are using frozen berries
- 20g (6 tsp) gelatine
- 540g frozen blackcurrants
1. To make pinot noir syrup: Place sugar, pinot noir and star anise into a saucepan set over a gentle heat. Stir till sugar is dissolved. Increase heat and heat to just below boiling.
2. Strain pinot noir syrup to remove star anise. Place 125ml (1/2 cup) pinot noir syrup in a small bowl and sprinkle gelatine onto syrup. Stir to dissolve.
3. Pour into remaining pinot noir syrup and stir till combined. Leave to cool.
4. Divide blackcurrants between serving glasses and add pinot noir syrup to come up to top of glasses.
5. Refrigerate for at least 2 hours, preferably overnight, or till set.
Blackcurrant and white chocolate Crème Brûlée
Use New Zealand blackcurrants, as they are fleshier and sweeter. Use a chef’s blowtorch
available at kitchen shops to brûlée sugar.
INGREDIENTS (Serves 5)
- 500ml (2 cups) cream
- 100g (1/2 cup) sugar (plus 5 tsp for sprinkling over brûlée’s)
- 1/2 vanilla bean (split in half lengthwise)
- 75g white chocolate (buttons or tablet, chopped) - use best quality
- 5 egg yolks
- 20g-25g (20 – 25) blackcurrants (frozen, readily available in supermarket frozen berry section)
1. Preheat oven to 150°C.
2. Pour cream into a saucepan and add half the sugar. Scrape seeds from vanilla bean and add seeds and bean to cream.
3. Place saucepan over a low heat and stir till sugar is dissolved. Remove from heat and allow cream to sit for 2 minutes.
4. Add white chocolate to cream mixture and stir till smooth.
5. Place egg yolks and remaining sugar into a bowl and combine with a wooden spoon. Try not to create froth.
6. Gradually and slowly pour hot chocolate mixture into yolk mixture stirring vigorously till combined. Strain through a sieve to remove strands of egg white and froth. If any froth remains on liquid, scrape it off.
7. Pour custard into 5 soufflé dishes. Pop 4-5 blackcurrants into each dish. Place into a roasting tray and add enough hot water (not boiling) to roasting tray to come halfway up the sides of soufflé dishes.
8. Place in oven and bake for 55-60 minutes or till custards are just set in the centre. Remove from water and cool. Cover and refrigerate for 2 hours or preferably overnight.
9. To serve: Sprinkle 1 teaspoon sugar over each custard and brûlée until sugar is browned.
Blackcurrant Breakfast Muffins
The Best breakfast muffin recipe ever -This recipe freezes and microwaves very well to a just-baked texture, making it perfect for breakfast.
- 2 cups wheat germ
- 2 cups self-raising white flour
- ½ cup sugar
- 3 tsp baking powder
- 1 ½ cups frozen blackcurrants, don’t thaw first. (Frozen blackcurrants are readily available in supermarket frozen berry section)
- 2 tsp baking soda
- 1 ¼ cups milk
- 100g butter
- 3 Tbsp golden syrup
- 2 eggs, whisked
1. Preheat oven to 190°C and grease muffin pans.
2. Sift white flour, baking powder and sugar into bowl.
3. Add wheat germ and stir together.
4. Dissolve baking soda in the milk.
5. Melt the butter with the golden syrup.
6. Make a well in the mixed dry ingredients and add the milk and baking soda, melted butter and golden syrup, and whisked eggs. Mix ingredients together lightly and fold in blackcurrants at same time. Don’t over mix as the muffins will be tough, and the blackcurrants may split.
7. Spoon into pans and bake for 15 minutes or until muffins are golden and spring back at a touch. Allow to cool slightly before turning out onto a cooling rack.
INGREDIENTS (Makes 8-9 muffins.)
- 1 ¾ cups self raising flour
- 4 tablespoons sugar
- 1 cup frozen blackcurrant berries
- 1 egg
- ¼ cup oil (not olive)
- ¾ cup milk
1. Mix first 3 ingredients.
2. Blend egg with oil using a fork to an emulsion, add milk.
3. Lightly mix dry and wet ingredients until just combined.
4. Spoon into muffin size paper cups in muffin pans.
5. Bake at 180°C for 15 minutes.