Culinary uses Blackcurrant

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in lithuanian cuisine, juodųjų serbentų pyragas, or blackcurrant pie, popular dessert.


the fruit of blackcurrants can eaten raw, has strong, tart flavour. can made jams , jellies set readily because of fruit s high content of pectin , acid. culinary use, fruit cooked sugar produce purée, can passed through muslin separate juice. purée can used make blackcurrant preserves , included in cheesecakes, yogurt, ice cream, desserts, sorbets , many other sweet dishes. exceptionally strong flavour can moderated combining other fruits, such raspberries , strawberries in summer pudding, or apples in crumbles , pies. juice can used in syrups , cordials. blackcurrants common ingredient of rødgrød, popular kissel-like dessert in north german , danish cuisines.


blackcurrants used in savoury cooking because astringency creates added flavour in many sauces, meat , other dishes , included in unusual combinations of foods. can added tomato , mint make salad, used accompany roast or grilled lamb, used accompany seafood , shellfish, used dipping sauce @ barbecues, blended mayonnaise, used invigorate bananas , other tropical fruits, combined dark chocolate or added mincemeat in traditional mince pies @ christmas.


japan imports $3.6 million of new zealand blackcurrants uses dietary supplements, snacks, functional food products , quick-frozen (iqf) produce culinary production jams, jellies or preserves.








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