Blackcurrant

Blackcurrants are small, glossy berries with a deep purple-black colour and a distinctive tartness balanced by a subtle sweetness. Their flavour is bold and complex, offering earthy, tangy notes that stand up well to the intensity of smoke and fire. When cooked, blackcurrants soften and release a rich, jammy quality that can add depth to both sweet and savoury dishes. They are particularly well suited to BBQ applications where their natural acidity can cut through rich, fatty meats or complement smoky flavours. On the grill, blackcurrants can be used fresh or cooked down into sauces and glazes. When exposed to heat, their sugars caramelise slightly, enhancing their natural sweetness without overpowering the tart edge. This makes them ideal for glazing pork, lamb, or game, where they add a fruity brightness that balances the charred, smoky notes. They also work well when added to salads or served alongside creamy cheeses, providing a fresh contrast to smoky or fatty elements. When buying blackcurrants, look for firm, plump berries with a deep colour and no signs of shrivelling or mould. They are delicate and perishable, so handle with care. Fresh blackcurrants should be stored in the fridge and used within a few days to preserve their flavour and texture. For longer storage, they freeze well and can be kept for several months, making them a handy ingredient to have on hand for winter BBQs or slow-cooked dishes.