Strawberries, raspberries, blueberries, cherries, peaches, etc. - the summer months finally bring us seasonal and delicious fruit to sweeten our days. Whether pure as a small snack or in delicious desserts - summer fruit is always a pleasure and provides our body with important vitamins and nutrients. The blackcurrant is often underestimated, but very tasty and super healthy. With their sweet and sour taste, the small berries delight us in light desserts. Are you wondering how you could use black currants or are you expecting visitors and would like to spoil your friends with something very special? Then you should definitely remember our blackcurrant recipes! Whether as cake, jelly, blackcurrant jam or vegan energy bars - there is guaranteed to be something for every taste!
Are black currants healthy?
It is no longer a secret that fruit is healthy and should be an integral part of a balanced diet. Whether raspberries, cherries, watermelon orfresh strawberries recipes– seasonal summer fruit tastes good, is not heavy on the stomach and provides lots of valuable vitamins and nutrients. With only 40 calories per 100 grams, blackcurrants are very low in calories and also have a higher vitamin C content than oranges and lemons. Since the berries are also very rich in vitamin E, they are a great anti-aging snack. Similar to blueberries, blackcurrants have a high anthocyanin content. These are secondary plant substances that have an anti-inflammatory effect and protect against cardiovascular diseases. And if you don't like the bitter taste on its own, then you could try our blackcurrant recipes.
Make your own blackcurrant jam
A bun ordelicious pancakeswith jam – this is probably the ultimate breakfast classic! However, most jams from the supermarket are full of sugar and are anything but healthy. If you want to use black currants, then you should definitely make your own currant jam!
Ingredients:
- 1 kg of black currants
- 420 grams preserving sugar (2:1)
- 1 pack of vanilla sugar
Make your own blackcurrant jam:
- First wash the currants and carefully pick them from the stems.
- Mix the berries with the preserving sugar and vanilla sugar in a large pot and bring to the boil over medium heat.
- Simmer for 5-7 minutes, stirring occasionally, and remove from heat.
- To remove the seeds, strain the puree through a coarse sieve.
- Pour the blackcurrant jam into sterilized jam jars and seal.
Currant jelly recipe
Whether for refining cakes and desserts or as a spread for breakfast - our currant jelly recipe is a must in summer and always ensures a treat!
Ingredients:
- 1 kg of black currants
- 1 kg preserving sugar (1:1)
- 1 pack of vanilla sugar
- 1 cinnamon stick or 1 teaspoon cinnamon
Preparation:
- Wash the blackcurrants and bring them to the boil in a large pot with 500 ml of water.
- Cook for 5-7 minutes until the berries burst.
- Now pour the mixture onto a clean cloth or fine sieve and squeeze well. Collect the juice.
- Bring about 1 liter of juice with preserving sugar, vanilla sugar and cinnamon to the boil and cook for 4-5 minutes, stirring constantly.
- Pour currant jelly into clean jars, close tightly and allow to cool completely.
- Enjoy!
Blackcurrant recipes: Juicy currant cake
And what would our list of blackcurrant recipes be without a juicy cake? Full of flavor and aromas and irresistibly delicious – this currant cake is a real dream!
Ingredients:
- 500 grams of blackcurrants, cleaned
- 350 grams of wheat flour
- 250 grams of sugar
- 3 Owner
- 250 grams butter, at room temperature
- 30 ml rum (optional, but recommended)
- 1 pack of vanilla sugar
- 1/2 pack of baking powder
- 1 tsp cinnamon
Preparation:
- Mix the currants with rum, cinnamon and 30 grams of sugar in a small bowl and let steep for 20 minutes.
- Preheat the oven to 180 degrees and line a springform pan with baking paper.
- Beat the butter with the remaining sugar and vanilla sugar with a hand mixer for 3-4 minutes until fluffy.
- Add eggs one at a time and mix well.
- Fold in flour and baking powder.
- Add the currant mixture and stir into a smooth dough.
- Pour the batter into the springform pan and bake for 45-50 minutes.
- Sprinkle with powdered sugar if desired and your currant cake is ready!
Blackcurrant cheesecake
Beautifully creamy, fruity and refreshing – this cheesecake with blackcurrants tastes like summer!
Ingredients fruit puree:
- 220 grams of black currants
- 50 grams of powdered sugar
Boden:
- 90 grams of butter biscuits
- 50 grams of almond flour
- 45 grams butter, melted
Cheesecake filling:
- 600 grams of cream cheese, soft
- 170 grams of sour cream
- 2 Owner
- 220 grams of powdered sugar
- 1 TL Vanilleextrakt
Preparation:
- For the base, crush the shortbread biscuits in a mixer.
- Add the almond flour and butter and stir into a sticky mixture.
- Line a springform pan with baking paper and spread the mixture on top. Let it solidify in the fridge.
- To make the puree, puree the currants in a blender and sieve through a sieve.
- Heat sugar and blackcurrants in a saucepan over medium heat until sugar is dissolved.
- Simmer for 10 minutes, stirring occasionally, until the mixture has thickened.
- For the filling, beat the cream cheese with a hand mixer for 1-2 minutes until smooth.
- Add the remaining ingredients and mix for 2-3 minutes to form a homogeneous mass.
- Pour the mixture over the base and top with the currant puree.
- Bake for 1 hour and allow to cool completely.
- Enjoy!
Blackcurrant recipes for breakfast: vegan energy bars
Are you tired of eating eggs for breakfast? Or do you need some ideas forhealthy snacks to lose weight? Then you should definitely try our vegan energy bars with blackcurrants!
Ingredients base:
- 1 large beetroot, cooked and peeled
- 3 ripe bananas
- 180 grams of fine oat flakes
- 50 grams of maple syrup
- 100 grams of nuts of your choice
Filling:
- 80 grams of black currants
- 45 grams of fine oat flakes
- 50 grams almonds, roughly chopped
- 50 grams of linseed or sunflower seeds
- 30 grams of maple syrup
- 40 ml almond milk
Preparation:
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- Puree the beetroot and bananas finely in the blender.
- Add the remaining ingredients for the base and stir into a sticky dough.
- Spread the dough on the bottom of the baking pan and bake for 8 minutes.
- Mix the ingredients for the filling in a bowl and spread over the base.
- Bake for another 12-15 minutes and let cool.
