
In late June and early July the black currants ripen in our garden. The bushes are quite productive but the berries usually ripen all at once so you have to be creative in utilizing the harvest.

Jams, jellies and just the juice from the berries are all delicious as well as using them in pies, desserts and sauces, especially for game.
The berries are black and have a delicious and complex flavor of black fruit, cherry with hints of bitterness and pine as well as some tartness.

Creme de Cassis is a liqueur produced from black currants, alcohol and sugar, versions from Dijon France are famous.
The berries are cleaned and put in jars with the sugar and alcohol, then aged in a dark and cool place for about 6 months. The liqueur is strained and bottled about the time for Christmas for enjoyment and gifts.

Typically it is sipped after dinner but when mixed with white wine as Kir or Champagne for Kir Royal it makes a good cocktail.