Love them Love them
During the past decade, blackcurrants have been somewhat eclipsed by the trendier, arguably more palatable, blueberry, but along with that sharp burst of flavour, blackcurrants contain a bevy of vitamins, minerals and antioxidants that have been linked to many health benefits, from staving off colds and urine infections to guarding against cancer and chronic illnesses.
These inky little berries are amazingly rich in vitamin C ...
These inky little berries are amazingly rich in vitamin C – in fact, one serving of blackcurrants contains four times the amount of vitamin C found in the same weight of oranges.16
Blackcurrants are also one of the best sources of anthocyanins – the compounds that provide the deep purple pigment. As well as adding colour, anthocyanins are important antioxidants and are thought to help protect against ill-health, especially joint inflammation, heart disease and some cancers such as breast and ovarian.17,18
It has even been suggested that blackcurrants could help people with asthma. This is down to a natural chemical found in the berries called epigallocatechin. Although it’s still early days, scientists have demonstrated that this compound can suppress lung inflammation in allergy-induced asthma, by working in harmony with the body’s own natural defences.19
Blackcurrants may have other benefits too; one long-term study found that men who regularly consumed blackcurrants, and other flavanoid-rich foods and drinks including red wine, were significantly less likely to suffer from erectile dysfunction.20
If that’s not enough to persuade you to sprinkle a few blackcurrants onto your breakfast cereal or fruit salad, then just think of all that immune-boosting vitamin C.
Grow them
Blackcurrants are perfectly suited to less than perfect climates, as they are hardy, unfussy plants. They will do best in fertile, slightly acidic soil, in full sun. But if this isn’t available, they will put up with most conditions, including a bit of shade, just as long as the soil isn’t waterlogged.
The cheapest way to get started, is to buy bare-rooted plants. These can be planted between October and March, as long as the ground is not frozen. You can also buy pot-grown plants which can be planted at any time of the year.
Varieties to try:
‘Ben Nevis’ – frost and mildew-resistant with good flavoured fruit.
‘Ben Sarek’ – a heavy-cropping, dwarf bush, suitable for container growing.
Dig a wide, deep hole and place the plant inside so that a good proportion of it is underground – around 6cm deeper than it was in the pot. This encourages strong growth and more fruit.
Water generously, then refill the hole with soil and press down firmly around the plant. It’s a good idea to spread some mulch around the plant, such as compost or bark chips, to conserve moisture.
After planting, trim the shoots back to just above ground level to encourage new growth – if planting during summer time, wait until winter to do this. The bush will produce fruit the following year.
Prune blackcurrant bushes when they are dormant from late autumn to late winter, by cutting about one third of the older, thicker and darker stems down to ground and removing low branches and shoots.
In spring, place some compost or well-rotted manure around the base of the plant to enrich the soil and keep it damp.
Blackcurrants are very low maintenance and with simple pruning, mulching and watering, they should keep going for around 15 years.
RAW BLACKCURRANTS CAN be an acquired taste, but one that’s well worth trying to acquire, given the health benefits. Otherwise, they work brilliantly in all sorts of jams, compotes, crumbles, cheesecakes and sponges. They can also be used to accompany strongly flavoured meats like duck and venison. If fruit and meat isn’t your kind of fusion, this easy sorbet is a winner on a hot day.
Blackcurrant sorbet
You don’t need an ice-cream maker to make this deliciously refreshing dessert. The addition of egg white gives it that smooth and light sorbet texture, although if you do happen to have an ice cream machine sitting around, feel free to omit the egg.
• 450g blackcurrants
• 300ml water
• 140g caster sugar
• 1 egg white
• Fresh mint to garnish
• Place the blackcurrants and half the water in a saucepan and heat gently for about 10 minutes until soft. Puree in a blender, then sieve and allow to cool.
• Meanwhile, put the remaining water into a saucepan with the sugar and heat until the sugar has dissolved. Allow to cool completely.
• Mix the blackcurrants with the sugar syrup.
• Transfer to a freezer-proof container and place in the freezer until mushy. Whisk with a fork to soften it a bit more.
• Whisk the egg white until stiff, mix into the semi-frozen mixture to make it fluffy. Return to the freezer and leave until solid.
• Remove from the freezer 10 minutes before needed and serve with a sprig of mint.
Blackcurrant liqueur
I’m not suggesting this joyful brew is any way virtuous. Drink in *ahem* moderation. Unless you’re under 18 of course – in which case leave out the vodka.
• 1kg blackcurrants
• 1 litre of vodka
• 500g sugar
• 150ml water
• Wash the blackcurrants, then crush them to a pulp using the end of a rolling pin, or whizz them up in a blender.
• Transfer the purple mush to a large storage jar and add the alcohol.
• Seal and leave in a dark place for about four months. Give it all a good shake now and then.
• When those four months are finally up (write it on a calendar if you’re likely to forget) strain the liqueur through a muslin into a clean bowl.
• Heat the sugar and water in a small saucepan until the sugar has dissolved. Allow to cool, then pour the syrup into the liqueur and stir.
• Transfer into clean bottles, seal, and put them into hibernation for another few weeks, somewhere dark and cool. The longer you wait, the better it tastes.
• You can drink the liqueur as it is, or mix with white wine to make a Kir, or add a splash to Prosecco or champagne to make Kir Royal. On the remote chance there’s any left by December, a bottle of your homemade brew also makes a lovely Christmas present.
Eat them