Black Currants, Frozen / lb.
Black Currants, Frozen / lb.
Couldn't load pickup availability
Our Black Currants are sustainably harvested in Canada and the United States. They are quickly frozen to ensure the best possible product. The fruit of blackcurrants when eaten raw has a strong, tart flavour. It can be made into jams and jellies which set readily because of the fruit's high content of pectin and acid. More distinctive and richer in vitamin C, black currants are pungent with a sweet-tart flavour similar to blackberries. Great for sauces, jelly & jams! A must try fruit flavour.
Upon receiving the berries, please note they will be slightly melted from the travel. They should be remain in the plastic bag they arrived in and be placed in the freezer until they are ready to be used.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Orders over $500 receive Free Shipping!
WHAT TO DO WITH BLACK CURRANTS:
Black Currant & Almond Tart
Serves: 6–8
Ingredients
Crust:
1 ¼ cups flour
½ cup cold butter, diced
2 Tbsp sugar
1–2 Tbsp cold water
Filling:
1 ½ cups frozen black currants
⅓ cup sugar (adjust for tartness)
2 eggs
½ cup almond flour
½ tsp almond extract
3 Tbsp butter, melted
Instructions
Preheat oven to 350°F (175°C).
Make crust: pulse flour, sugar, butter until crumbly; add water until dough forms. Press into tart pan; chill 20 min.
Bake crust 15 min, then remove.
Meanwhile, mix eggs, almond flour, melted butter, almond extract, sugar, and black currants.
Pour into crust; bake 25–30 min until set. Cool before slicing.
Optional: dust with powdered sugar or serve with whipped cream.
Black Currant & Red Wine Braised Lamb Shanks
Serves: 4
Ingredients
4 lamb shanks
Salt & pepper
2 Tbsp olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup red wine
1 cup beef or vegetable stock
½ cup frozen black currants
1 tsp fresh rosemary
1 tsp fresh thyme
Instructions
Season lamb shanks; sear in olive oil until browned on all sides. Remove and set aside.
Sauté onion, carrots, and garlic in same pot until softened.
Deglaze with red wine; reduce by half.
Add stock, herbs, and lamb back to pot. Cover and braise 2–2.5 hours at 325°F (160°C), until meat is tender.
Stir in black currants in the last 10 min of cooking; they’ll thicken and sweeten the sauce.
Serve with creamy mashed potatoes or polenta.
Black Currant Balsamic Vinaigrette
Tart and deep-flavored, perfect with roasted beets, goat cheese, or spinach.
Ingredients
¼ cup frozen black currants
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
¼ cup olive oil
Salt & pepper
Instructions
Simmer frozen black currants 3–4 min until softened; mash or blend smooth.
Whisk in vinegar, mustard, honey, salt, and pepper.
Slowly whisk in olive oil until emulsified.
Keeps in the fridge up to 5 days.