(Ribes nigru) Black Currants are the fruit from the perennial Ribes plant and are enjoyed for their taste and their high Vitamin content. Originally native to northern Europe, Black currants are today cultivated in many areas. These berries, in addition to being enjoyed on their own, are found in many jellies, syrups and cordials. They are also a great accompaniment in sauces for savory dishes.

In some recipes dried black currant are used in place of raisins, and so they are a great addition to scones. Try them yourself with our Plain Scone Mix.

Ingredients: Whole Dried Black Currants (no sugar or other products are added)

A syrup made from black currants is featured in many cocktail recipes. To make your own version of Crème de Cassis:

1) In a 2 Qt glass jar place 2 cups of dried black currants and fill the jar, covering the berries, with vodka. Cover and let sit for 2 weeks, shaking occasionally.
2) Add 1 ½ cups of sugar to the jar. Shake and let sit for another week, shaking occasionally.
3) Strain out the black currants using a cheesecloth or extra-fine mesh sieve. If particles remain, restrain using a paper filter.