Strawberries, raspberries, blueberries, cherries, peaches, etc. – the summer months finally give us seasonal and delicious fruit that sweetens our days. Whether pure as a small snack or in delicious desserts – summer fruit varieties are always a pleasure and provide our body with important vitamins and nutrients. Often underestimated, but very tasty and super healthy, are black currants. With their sweet and sour taste, the small berries delight us in light desserts. Are you wondering how to use black currants or are you waiting for a visit and want to pamper your friends with something very special? Then you should definitely remember our blackcurrant recipes! Whether as a cake, jelly, currant jam or vegan energy bar – there is guaranteed to be something for everyone!
Are blackcurrants healthy?
That fruit is healthy and should be an integral part of a balanced diet is no longer a secret. Whether raspberries, cherries, watermelons or fresh strawberries – the summer fruits of the season taste good, are not heavy on the stomach and provide lots of valuable vitamins and nutrients. With only 40 calories per 100 grams, blackcurrants are very low in calories and also have a higher vitamin C content than oranges and lemons. Since the berries are also very high in vitamin E, they are a good anti-aging snack. Like blueberries, blackcurrants have a high anthocyanin content. These are secondary plant substances that have an anti-inflammatory effect and protect against cardiovascular disease. And if you do not like the sour taste alone, you can try our blackcurrant recipes.
Make your own blackcurrant jam
A roll or delicious pancakes with jam – it’s probably the breakfast classic par excellence! However, most jams from the supermarket are full of sugar and anything but healthy. If you are going to use black currants, then you should definitely make your own currant jam!
Ingredients:
- 1 kg of black currants
- 420 grams of canned sugar (2: 1)
- 1 packet vanilla sugar
Make your own blackcurrant jam:
- First wash the currants and carefully pick them off the stem.
- Mix the berries with jam and vanilla sugar in a large saucepan and bring to a boil over medium heat.
- Let simmer for 5-7 minutes, stirring occasionally, and remove from heat.
- To remove the seeds, pass the puree through a coarse strainer.
- Pour the blackcurrant jam into sterilized jam jars and seal.
Currant jelly recipe
Whether for refining cakes and desserts or as a spread for breakfast – our recipe for currant jelly is a must in the summer and is always a treat!
Ingredients:
- 1 kg of black currants
- 1 kg canned sugar (1: 1)
- 1 packet vanilla sugar
- 1 cinnamon stick or 1 teaspoon cinnamon
Preparation:
- Wash the blackcurrants and bring to a boil in a large saucepan with 500 ml of water.
- Bake for 5-7 minutes until the berries crack.
- Now pour the mixture onto a clean cloth or fine strainer and squeeze well. Catch the juice.
- Boil about 1 liter of juice with jam, vanilla sugar and cinnamon and cook for 4-5 minutes while stirring constantly.
- Pour the currant jelly into clean jars, close tightly and allow to cool completely.
- Enjoy!
Blackcurrant recipes: Juicy currant pie
And what would our list of blackcurrant recipes be without a moist cake? Full of flavor and aromas and irresistibly delicious – this currant cake is a dream come true!
Ingredients:
- 500 grams of black currants, cleaned
- 350 grams of wheat flour
- 250 grams of sugar
- 3 eggs
- 250 grams of butter, at room temperature
- 30 ml room (optional, but recommended)
- 1 packet vanilla sugar
- 1/2 packet baking powder
- 1 teaspoon cinnamon
Preparation:
- Mix currants with rum, cinnamon and 30 grams of sugar in a small bowl and leave for 20 minutes.
- Preheat the oven to 180 degrees and line a springform pan with parchment paper.
- Use a hand mixer and whisk the butter with the remaining sugar and vanilla sugar for 3-4 minutes.
- Add the eggs one at a time and mix well.
- Mix in flour and baking powder.
- Add the currant mixture and stir until smooth.
- Pour the batter into the springform pan and cook for 45-50 minutes.
- Sprinkle with icing sugar if you want and your currant cake is ready!
Cheesecake with black currants
Nice and creamy, fruity and refreshing – this blackcurrant cheesecake tastes summer!
Fruit puree ingredients:
- 220 grams of black currants
- 50 grams of sugar
Floor:
- 90 grams of butter biscuits
- 50 grams of almond flour
- 45 grams of butter, melted
Cheesecake filling:
- 600 grams of cream cheese, soft
- 170 grams of sour cream
- 2 eggs
- 220 grams of sugar
- 1 teaspoon vanilla extract
Preparation:
- To the bottom, crush the butter biscuits in the blender.
- Add almond flour and butter and stir to a sticky mass.
- Line a springform pan with parchment paper and spread the mixture over. Let set in the fridge.
- For the puree, puree the currants in a blender and sift through a sieve.
- Heat sugar and black currants in a saucepan over medium heat until the sugar has dissolved.
- Simmer for 10 minutes, stirring occasionally, until mixture thickens.
- For the filling, beat the cream cheese with a hand mixer for 1-2 minutes until smooth.
- Add the remaining ingredients and mix for 2-3 minutes to a homogeneous mass.
- Pour the mixture over the bottom and cover with the currant puree.
- Bake for 1 hour and allow to cool completely.
- Enjoy!
Blackcurrant recipes for breakfast: vegan energy bars
Tired of eating eggs for breakfast over and over again? Or do you need some ideas for healthy snacks to lose weight? Then you should definitely try our vegan energy bars with black currants!
Ingredients base:
- 1 large beetroot, boiled and peeled
- 3 ripe bananas
- 180 grams of fine oat flakes
- 50 grams of maple syrup
- 100 grams of nuts of your choice
Filling:
- 80 grams of black currants
- 45 grams of fine oat flakes
- 50 grams of almonds, coarsely chopped
- 50 grams of flaxseed or sunflower seeds
- 30 grams of maple syrup
- 40 ml almond milk
Preparation:
- Preheat the oven to 180 degrees and line a baking tin with parchment paper.
- Puree beets and bananas finely in a blender.
- Add the remaining ingredients to the bottom and stir to a sticky dough.
- Spread the batter on the bottom of the baking tin and cook for 8 minutes.
- Mix the ingredients for the filling in a bowl and spread over the bottom.
- Bake for another 12-15 minutes and allow to cool.
