Posted: 18/07/2016 at 11:13
I make jam and cordial, and freeze some. The frozen ones can be used to liven up puddings like apple crumble, and I love a handful in a fruit salad, to give it a bit of a kick.
I tried making blackcurrant wine, but it was too acidic, not good. A liqueur was more successful: blackcurrants steeped in vodka and sugar, to make a drink similar to Kir.