Swimming Against the Currant

Black currants enjoy a long history in the world of beverages. These astringent, and yet somehow sweet berries, also known as Cassis, form the lovely apéritif known as Crème de Cassis. Elegance drips from the berry as its place among other favourites of European aristocrats is well reserved. Today the black currant has traveled far from its native regions. While still cultivated mainly in Eastern Europe, its uses have been adopted across the world. Throughout many cuisines, the applications are many as well. Based on its jammy and tart character, desserts are the easy pairing. However the rich flavours of the berry can come through in the best of ways for savoury cooking as well. Whether a well oxidized glaze atop seared meats or puréed and used in sauces, deep flavour and aroma enhance any chosen accompaniments. Whatever your desire, this fruit will happily oblige. We’ve even spared you the trip to the forest to enjoy this lovely shrub nectar. We hope you thoroughly enjoy!