Blackcurrants may be small, but they pack a punch of tart flavour and nutritional power. Whether fresh or frozen, these berries are incredibly versatile in the kitchen. Wondering how to cook blackcurrants? Here are simple, inspiring ways to enjoy them all season long.
Quick Ideas for Cooking Blackcurrants
Simmer Them into a Sauce
Simmer blackcurrants with a splash of water, a little sugar or honey, and citrus zest to create a glossy sauce perfect for:
- Drizzling over pancakes or waffles
- Serving with vanilla ice cream
- Glazing grilled meats like duck or pork



Turn Them into a Jam or Compote
Blackcurrants are ideal for quick stovetop jams or compotes that don't need preserving. Use them in:
- Toast or croissants for breakfast
- Yogurt or overnight oats
- As a filling for sponge cakes or roulades


Bake Them into Desserts
Incorporate blackcurrants into:
- Crumbles and cobblers
- Muffins or loaf cakes
- Rustic galettes or tarts
Their tang balances well with sweet, buttery pastry.


Savoury Ideas Using Blackcurrants
Add Depth to Meat Dishes
Use blackcurrants to make sauces or chutneys to pair with:
- Roast lamb or venison
- Grilled sausages
- Cheese boards, especially with goat cheese or brie
Their acidity cuts through richness, adding balance and colour.

Use Them in Beverages
Make Refreshing Drinks
Blackcurrants can be turned into vibrant drinks, including:
- Homemade cordial or syrup
- Smoothies or juices
- Iced teas with mint and lemon
You can also freeze them into ice cubes for a fruity touch.



Preserve the Harvest
If you have a big batch, consider freezing or dehydrating blackcurrants:
- Freeze whole for later use in baking or sauces
- Dry them for snack mixes or granola
- Mix into homemade fruit leather

Blackcurrants are a seasonal gem with endless possibilities. You don’t need a detailed recipe to enjoy their rich, tart flavour. Whether you’re making something sweet, savoury, or simply adding a splash of colour to your dishes—blackcurrants are the ultimate summer ingredient.
All our recipes with blackcurrants:
