Blackcurrants. I used to think of them as blueberries' ugly cousin. They're tart, almost rudely so, when they burst in your mouth with their tangy, earthy aftertaste.
But how I've come to love them! I find that they provide a refreshing zing when added to yoghurt and fermented oats for breakfast, or chia pudding for dessert. Unlike their sweeter berry-siblings, blackcurrants don't demand that you eat more... and more... and more. They truly satisfy. A little go a long way.
Health-wise, blackcurrants are a powerhouse (excuse the overused expression!). They are especially high in Vitamin C, so they are perfect fodder to get your family through the winter ills and chills; high in antioxidants which reduce damage by free radicals and protect against cancer and other diseases; blackcurrants offer a substantial hit of iron, essential B vitamins, and minerals like magnesium, manganese, copper, phosphorous and calcium . They're pretty great!
Here I have combined unsweetened stewed apple with blackcurrants and a hint of spice and lemon to make a beautiful royal purple compote. Rich in colour and earthy taste. Tangy yet sweet. Blackcurrants blend beautifully with apple. The apple sweetly complements the bite of the blackcurrant, rounding out the flavour to make it softer and more palatable.
We have been enjoying this compote in breakfasts, afternoon teas or desserts all week. Mixed through coconut yoghurt and chia seeds, dolloped on pancakes, spooned into granola or fermented oats. I'm sure it has been helping us to fight off our colds and rebuild our strength. Here's hoping it does the same for you!
Apple & Blackcurrant Compote
DF / SF / GF / Makes about 2 jars
2T coconut oil (or butter if not DF)
3 apples, peeled, cored and chopped into small pieces
Juice of half a lemon
1C blackcurrants (I use frozen)
1. Heat the oil in a saucepan over a medium heat.
2. Add the chopped apple, cinnamon and lemon juice. Cover and cook for a minute or two.
3. Add the water to the saucepan and cover again. Cook for 5-7 minutes or until softened.
4. Remove the lid, add the frozen blackcurrants and cook another minute or two (without the lid on) until most of the liquid is evaporated.
5. Transfer the contents of the pan to a blender and blend until a smooth compote is formed.
6. Store in glass jars in the fridge. Will keep at least one week.
Next I'm going to show you how to make this into sugar-free jam!