Use black currant–flavoured black tea bags (such as Twinings) instead of herbal tea for an intense, not-too-sweet black currant flavour.
The bright colour and tart flavour of red currants are harmoniously balanced by slivered almonds and almond flavouring. Half of the currants can be replaced by raspberries, if desired.
Raspberry jam instead of the black currant is another choice for the filling.
This is a currant and raspberry version of traubletorte, a classic German red currant torte. The meringue forms a smooth dome over the centre, leaving a small space between the meringue and cake. If you are a red currant fan, try the torte without the raspberries — either way, it's seed-crunchy — but it's only successful with fresh fruit. Serve mit schlag (with a healthy dollop of whipped cream).
Creamy icing featuring the nutty flavour of browned butter is the perfect topping for these sweet currant-studded cookies. To garnish, top each iced cookie with a single currant.
The natural pectin in red currants makes commercial pectin unnecessary for this lively soft-set jam. This recipe is adapted from Bernardin Complete Book of Home Preserving (Robert Rose, 2006).
Jostaberries are a gooseberry-black currant hybrid originating in Europe but now grown in western Canada. In order to duplicate their intense flavour and deep colour, we use the original berries.
Put red currants and other berries to elegant use in this marvelous make-ahead summer dessert.
Juicy red currants have a perky berry flavour that is often used only for jellies. Can you believe that some people find the seeds too crunchy for a pie? Slivered almonds provide perfect camouflage, making this a must-try recipe for fruit pie fans.
French cr? de cassis is the inspiration for this sweet and fruity liqueur. This drink makes a refreshing cocktail by topping 1 oz (25 mL) with 4 oz (125 mL) chilled white wine, sparkling white wine or soda water.
