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Black currants are small, tart berries with an intense, complex flavor. They're exceptionally high in vitamin C (3x more than oranges) and contain unique anthocyanins that support eye and cardiovascular health.
Black currants were banned in the early 1900s because they can spread white pine blister rust disease. The federal ban was lifted in 1966, but some states still restrict cultivation. They're now grown in many US regions.
Black currants have an intense, complex flavor - tart, earthy, and slightly musky with berry sweetness. They're much more pungent than other berries. Most people prefer them cooked with sugar rather than raw.
Refrigerate fresh currants for up to 1 week. Freeze on a baking sheet then transfer to bags for up to 1 year. Fresh currants are fragile and should be handled gently.
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