I lived 10+ years in a house with LOTS and LOTS of black currant bushes, so I ate lots of free food. They are a tart berry, which means they work really well in rich deserts--pies made with berries egg and ricotta cheese, for example, or in a crumble with apple or pear.
I dry them and add them to my muesli (they are sweeter dried, but they are so big they take forever to dry).
I boil them in a tiny amount of water to make a thick, tart black currant jam (I don't add sugar) which is really tart, and works well on anything that americans eat with ketchup. I especially love it on lasagne.
and they are an AMAZING addition in spaghetti sauce.
As I recall, I didn't much care for them fresh when I first met them either, but after using them in everything for so many years, now I actually do like them fresh, too.
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I dry them and add them to my muesli (they are sweeter dried, but they are so big they take forever to dry).
I boil them in a tiny amount of water to make a thick, tart black currant jam (I don't add sugar) which is really tart, and works well on anything that americans eat with ketchup. I especially love it on lasagne.
and they are an AMAZING addition in spaghetti sauce.
As I recall, I didn't much care for them fresh when I first met them either, but after using them in everything for so many years, now I actually do like them fresh, too.