Bursting in taste, and full of nutrients, blackcurrants are a valuable food to us. Each deep purple currant contains outstanding levels of vitamin C and other antioxidants. Blackcurrants were popularised by the government during WWII as shipments of citrus fruit were blocked. To make up the deficit of vitamin C in the British diet, home gardeners were encouraged to grow blackcurrants, and for a few years, most of the country’s blackcurrants were turned into a well-known cordial which was distributed free to children.
The berries are also high in fibre, and their seeds contain gamma linoleic acid which is important for brain function as well as normal growth and development. They may also reduce the markers for chronic inflammation which leads to arthritis and may regulate blood sugar levels. Blackcurrants are known to reduce bad (LDL) cholesterol and improve blood vessel function, lowering the risk of heart disease and strokes.
With so much evidence of the benefits, it is good to know that blackcurrants are also very easy to grow, requiring very little attention other than netting to keep the birds off as the berries ripen.
Blackcurrants need the winter cold to blossom and set fruit, so are ideally suited to the climate in the UK. Fruit is produced on the young wood, so you should look at removing 1/3 of the oldest branches down to the base each winter. A spring mulch with compost or rotted manure will feed the plant for the coming season and help it retain moisture in the summer.
Hardwood cuttings taken during autumn will root easily in a spare corner of vegetable bed over winter, and should produce fruit in a year or so.
The berries are best eaten fresh. The longer they are left to ripen, the sweeter they will become (and the more attractive to birds). Freezing has little impact on the anthocyanin levels, and I find this the most useful way of preserving. It is best to freeze the berries a tray at a time, then tip the frozen berries into a bag for storage. This prevents them from sticking together in the freezer.
Other ways of preserving such as making into cordials and jam and bottling are also useful as they don’t take up freezer space, and will keep for a couple of years. I also make fruit leathers which are a wonderful concentrated flavour and store well in an airtight box for packed lunches and snack.
Here are a few recipes which I love. Why not try them out?
Blackcurrant cordial
Ingredients
300g Sugar
Zest and juice of 2 lemons
450g Blackcurrants
300ml water
Method
· Cook the blackcurrants and lemon with the water until the fruit softens and bursts. Sieve to remove the skins and pips.
· Add the sugar to the liquid and heat to form a syrup. DO NOT BOIL.
· Pour into clean sterilised glass bottles or jam jars and screw on caps while hot.
Blackcurrant Meringue Pie
Ingredients
285g Shortcrust pastry
70g Sugar
40g Butter
30g Cornflour
140ml Milk
3 egg yolks
140ml Water
300g Blackcurrants
Meringue
3 Egg whites
110g Caster Sugar
Method
· Make up the pastry. Roll out and line the tin. Bake blind.
· Heat the sugar, butter, water and blackcurrants in a saucepan to dissolve the sugar.
· Blend the cornflour into the cold milk. Stir into the blackcurrant mixture and heat until thickened, stirring constantly. Cool.
· Beat the egg yolks and pour into the thickened mixture. Mix well and pour into the pastry case.
· Whisk the egg whites until stiff. Add half of the sugar. Whisk. Then fold in the remaining sugar.
· Spoon the meringue over the top of the pie, then bake at 190C for 30 minutes until golden and crispy on top.
· Serve hot or cold.
Blackcurrant Cheesecake
Ingredients
Base: 200g Digestive Biscuits
80g Butter
Filling: 200ml Double Cream
400g Cream cheese or Mascapone
2tsp Blackcurrant jam
Top: 4 sheets gelatine
150g Blackcurrant jam
100ml Water
100g Blackcurrants
Method
· Crush the biscuits into fine crumbs and mix thoroughly with melted butter.
· Press over the base of a greased 23cm springform cake tin
· Place in the fridge for 20 minutes to cool and firm.
· In a separate bowl, whisk the double cream until it is thick, and fold in the cream cheese and 2tsp jam.
· Soak the gelatine in cold water for 5 mins or as per the instructions on the packet.
· Put the blackcurrants, water and 150g jam into a saucepan and simmer gently for 4 minutes.
· Remove from the heat and stir in the gelatine thoroughly until it has fully dissolved. · Pour into a jug and cool for 30 minutes then pour over the top of the cheesecake and refrigerate for at least an hour until the jelly is firm.
· Loosen the sides with a sharp knife and remove from the tin immediately prior to serving.
Blackcurrant Leather
Ingredients
500g Blackcurrants
200g Apples
100g Runny honey
Method
· Put the fruit into a large pan, and simmer very gently for about 20mins until soft.
· Cool and push through a sieve.
· Thoroughly mix the honey into the pulp.
· Line 2 baking sheets with baking parchment and spread the pulp thinly over it.
· Dry in the oven at 700C for about 8-10 hours until slightly tacky but not sticky.
· Peel off the paper and cool completely before cutting into strips and storing in an airtight jar.
· In a cool place, the leather will store for up to 3 months. Alternately it can be frozen.
Blackcurrant Jam
Ingredients
900g Blackcurrants
850ml Water
1.4Kg Sugar
Method
· Remove the stalks and calyces. Put the fruit and water into a large heavy-bottomed pan and simmer for 30-40mins.
· Add all the sugar and stir to dissolve.
· Boil rapidly to setting point.
· Cool slightly before pouring into sterilised jars and seal.
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