This week I picked 500g of blackcurrants from one plant – still leaving some for later (or for the birds). The other plant didn’t yield as much, possibly because I was rather timid with my pruning at the end of last season.
Blackcurrants are delicious as they are – tastier but more tart than blueberries. However, I can’t resist the shortcake recipe in the Edmonds Cook Book. It is for gooseberries, but can be adapted to any berry fruit. I did add the dozen or so gooseberries which I had picked earlier.
2 thoughts on “Blackcurrants”
Looks scrumptious, and full of Vitamin C!
Yes, I’ve heard them described as one of the “super foods”.