Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Cumberland Jelly with orange, red currants and port.
Blackcurrant and rosemary fruit cheese with rich red wine, turns blackcurrant jam into a real grown-up treat
Making kir royale is as simple as making creme de cassis. But why infuse when you can ferment? This blackcurrant wine makes bubbly bubblier and more beautiful.
Some thoughts on how to use red currants in baking and preserving plus a basic recipe for red currant jelly, a delightful, old-fashioned preserve.
Don't like seeds? Make up some currant-raspberry jelly.
Rowan & Red currant jelly, the perfect partnership. A gorgeous sparkling red delight for savoury dishes and to jazz up that cheese board.
A delicious whole-wheat chocolate cake with red currant jam and a chocolate ganache glaze
If you are rolling in the black currants I highly recommend trying this. The black currants are just sweet enough and the rosemary and black peppercorns add a dash of savory adult sophistication!
Red currant jelly: frequently specified in recipes, rarely seen on store shelves. But all you need are some red currants, a jelly bag and a dream. And some sugar and a little no sugar pectin. (Ponder that koan while you cook the jelly...)
Two ingredients, one amazing jam.
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