Recipe · summer
Blackcurrant Vinaigrette or Glaze
A tangy dressing or glaze — excellent drizzled over grilled salmon or roasted vegetables.
Meal: dinnerMain: black currantHands-on: 15 min
Ingredients
- 1/2 cup blackcurrant syrup
- 1/4 cup blackcurrant juice (or substitute cherry, grape, or apple juice)
- 3 tbsp dark balsamic vinegar
- 2 tbsp olive oil
Steps
- 1For vinaigrette: shake all the ingredients together in a bottle.
- 2For glaze: omit the oil, then simmer the syrup, juice, and vinegar in a pan 5–10 minutes until slightly thickened.
- 3Cool before using.
Meet the plant
- Black CurrantSmall, dark berries on a compact, easy-care shrub — one of the most overlooked superfoods on the block.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Water Early in the DayMorning watering gives roots time to drink before the night chill.
More like this
- Blackcurrant TeaA warming infusion made from dried black currants — sweeten to taste.
- Blackcurrant Chia PuddingA simple make-ahead pudding topped with fresh blackcurrant crush.
- Blackcurrant JamCindy calls this the best jam in the house — naturally tart, with no store-bought pectin needed since black currants are naturally pectin-rich.