Processing Currants: Recipes & Inspiration

Last updated: 11.08.2025

Reading time: 4 minutes

Currants are little vitamin bombs - sweet and sour in taste and versatile in the kitchen. Whether freshly picked from the garden or from the market, they can be used to make delicious cakes, desserts, drinks or even savory dishes. We asked our community which recipes they prefer to prepare with currants. The result is a collection of ideas that we present here - perfect for enjoying the berry season to the full.

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Black currant jelly by Jonathan Heinze/ From the Fryd community

Currant Jelly - Quick and Easy

Black currant jelly by Jonathan Heinze/ From the Fryd community

Ingredients:
- 2 kg/4.4 pd red currants
- 300 ml/1 ¼ cups water
- 500 g/2 ½ cups sugar
- 2 packets Gelfix 2:1 (pectin mix for 2:1 fruit-to-sugar ratio)

And This Is How It Works

First puree the currants with a little water.
Then pass the fruit purée through a fine sieve and collect the juice.
Mix the sugar and Gelfix thoroughly in a bowl.
Pour the currant juice into a pan, stir in the sugar and Gelfix mixture and bring to the boil, stirring once.
Allow the juice to boil for three minutes.
Then pour immediately into prepared and sterilized jars, seal and leave to cool.

Recipe by Sandra MH/ From the Fryd community

Recipe: Make Your Own Currant Sirup

Recipe by Sandra MH/ From the Fryd community

Ingredients:
- 1.5 kg/3.3 pd currants (with stems)
- 330 ml/1 ⅓ cups water (approx. 1/3 of the purée)
- 500 g/2 ½ cups sugar

And This Is How It Works

Pass the currants with stems through the slowjuicer or blender.
Dilute the resulting purée with approx. one third water (based on the amount of purée).
Add the sugar - use a maximum of two thirds of the original amount of purée to prevent gelling.
Bring everything to the boil for 10 minutes.
Pour hot into clean twist-off bottles and seal immediately.

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Recipe for muffins/ From the Fryd community by SandraMH

Currant Muffins: Delicious Recipe Idea

Recipe for muffins/ From the Fryd community by SandraMH

Ingredients:
For the dough:
- 120 g/1 cup white or wholemeal flour (wholemeal adds a nutty flavour)
- 3 level tbsp (25 g / 0.9 oz) cornflour
- 2 tsp baking powder
- 1 pinch salt
- 100 g/1 cup ground almonds
- 1 tsp grated orange zest
- 2 eggs
- 90 g/½ cup minus 1 tbsp sugar
- 125 g/9 tbsp soft butter
- 125 g/½ cup yoghurt
- 200 g/1 ½ cups currants
Optional for crumble:
- 70 g/½ cup + 1 tbsp white flour
- 45 g/3 ½ tbsp sugar
- 65 g/4 ½ tbsp softened butter
- 1 tsp cinnamon (optional)

Preparation

Mix the flour, cornflour, baking powder, salt, almonds and orange zest well in a bowl.
In a second bowl, mix the eggs, sugar, butter and yogurt until creamy.
Add the dry ingredients to the egg and butter mixture and stir just until all the ingredients are moistened.
Carefully fold in the currants.
Pour the batter into muffin tins.
For the crumble (optional), knead the flour, sugar, butter and cinnamon with your hands until crumbly and spread over the batter.
Bake in a preheated oven at 180 °C/356 °F top/bottom heat for 20-25 minutes.

Currant on ice/ Recipe idea by PeaChes from the Fryd community

Currants On Ice

Currant on ice/ Recipe idea by PeaChes from the Fryd community

Ingredients:
- 100 g/3.5 oz frozen blackcurrants
- 50 ml/3 ½ tbsp milk of your choice (e.g. cow's milk, oat, almond or soy milk)
- cane sugar or sweetener to taste

And It’s That Simple

Place the frozen black currants, milk and the desired amount of sugar or sweetener in a tall container.
Blend with a hand blender or immersion blender until the mixture is velvety and smooth.
Pour into a glass and enjoy immediately.

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Author

Marie

Marie is an agronomist. She is particularly interested in the sustainable and organic cultivation of vegetables and other plants. In her own garden, she gained experience and likes to try things out to learn from nature. She is particularly interested in the values and principles of permaculture, in order to contribute not only to the well-being of nature, but also to the well-being of people and future generations.

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