The blackcurrant (Ribes nigrum), also known as black currant or cassis[a], is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils.The fruit of blackcurrants when eaten raw has a strong, tart flavour. It can be made into jams and jellies which set readily because of the fruit’s high content of pectin and acid.[35] For culinary use, the fruit is usually cooked with sugar to produce a purée, which can then be passed through muslin to separate the juice. The purée can be used to make blackcurrant preserves and be included in cheesecakes, yogurt, ice cream, desserts, sorbets, and many other sweet dishes. The exceptionally strong flavour can be moderated by combining it with other fruits, such as raspberries and strawberries in summer pudding, or apples in crumbles and pies.[36] The juice can be used in syrups and cordials.

These shiny little berries grow low on bushes, hanging from the branches like rows of miniature gems. Their flavour is a little tart but they’re still sweet enough to be eaten raw, so long as they’re sprinkled with plenty of sugar. They have a high vitamin C content, and go well with both other berries and fruits, such as raspberries, strawberries and melon, as well as goose, venison and lamb (hence the familiar lamb accompaniment, redcurrant jelly). They can also be frosted with egg white and caster sugar and used as a decoration for puddings or cocktails.