Black Currant

Black currant is a small, glossy deep purple-black berry that hangs in tight clusters on thin stems. Its flavor is intensely tart with a perfumed cassis aroma and a slight resinous edge, and the juice runs inky; it shines in jams, compotes, tarts, syrups, smoothies, and rich pan sauces. Common retail forms include fresh in season, frozen whole berries, and strained purees.\n\nNative to northern Europe and Asia, black currant became a staple in British, French, and Scandinavian cuisines, from preserves to cassis liqueur. In North America, cultivation expanded after historic disease-related restrictions eased, and it now thrives in cool-climate regions.