The Goods On Black Currants & Gooseberries

Savor the season with some of Jefferson County's brightest berries. Black currants and gooseberries may be small, but they pack big, bold flavor. Grown right here by our friends at Solstice Family Farm and SpringRain Farm, these tart summer gems shine in everything from refreshing sorbet and smoothies to classic desserts and homemade sauces. Whether you're trying currants for the first time or celebrating a favorite seasonal treat, these recipes are a delicious way to enjoy the bounty of our local farms. Happy berry picking—and don't miss a currant opportunity to savor the season!
(Heehee couldn’t help ourselves) :)

Sorbet — From Linda Davis at Solstice Farm

• 4-5 cups frozen currants or gooseberries

• ¾ cup milk

• ½ cup honey or sugar

Put milk & sugar in blender on medium high setting. Slowly add 4-5 cups frozen fruit until mixture is too thick to receive any more. Taste & adjust sweetness to your palate and freeze in individual muffin tins. Remove from freezer 15-20 minutes before serving.

Fruit Smoothie — From Jennifer White at Solstice Farm

• 2 cups frozen strawberries

• 1 cup frozen blueberries

• ¾ cup frozen black currants

• 1 small frozen banana

• ½ cup coconut milk

• ½ - ¾ cup whole milk

• ½ - ¾ cup water

• 2-3 Tablespoons lemon juice

• 1 teaspoon vanilla extract

• 2-3 Tablespoons maple syrup

 Blend well, adding water until completely smooth.

Mixed Berry Sauce — Recipe from the CIA Master Chefs

• ½ cup water

• 1-2 tablespoons lemon juice

• 1½ cups frozen raspberries

• 1½ cups frozen strawberries

• 1 cup frozen currants or gooseberries

• ¾ cup honey or sugar

Blend all ingredients until smooth. Serve over waffles, pancakes, or ice cream! Great as a dipping sauce for fruits as well.

Fresh Currant Bread & Butter Pudding — Five A Day Fruit & Vegetable Cookbook

• 8 medium slices old bread

• 4 tablespoons butter

• 1 cup black currants

• 1 cup other berries

• 4 eggs, beaten

• 6 tablespoons sugar

• 2 cups whole milk

• 1 teaspoon vanilla extract

• 1 large pinch grated nutmeg

• 2 tablespoons brown sugar

• Whip cream, to serve

Preheat oven to 325°F. Generously butter a 5-cup baking dish. Butter bread generously and cut in half diagonally. Layer slices in dish butter side up and scatter berries between the layers.

In a large mixing bowl, lightly beat eggs and sugar together and gradually beat in milk, vanilla, and nutmeg. Pour this mixture over the bread, scatter the brown sugar and a little nutmeg on top. Place entire dish in a baking pan and fill with hot water halfway up the outside of the dish.

Bake 40 minutes at 325°F, then increase temperature to 350°F and bake for 20-25 minutes more, or until top is golden. Serve with whipped cream or ice cream!

Gooseberry Fool — Five A Day Fruit & Vegetable Cookbook

• 4 cups gooseberries

• 2 tablespoons water

• ¼ cup sugar

• 2 cups custard sauce (crème anglaise)

• 1¼ cups heavy cream

Put gooseberries & water in a pan. Cover and cook 5-6 minutes or until berries pop open.

Add sugar then stir vigorously or mash until fruit forms a pulp.

Remove from heat & set aside to cool.

Stir the custard into the fruit.

Whip the cream to soft peaks, then fold it into the mixture and chill.

Serve in dessert glasses with cookies for dipping!