Blackcurrant and redcurrant butter


    This fruity butter can be served with grilled fruit or cheese dishes, such as Welsh rarebit, baked Camembert and other cheese dishes.

    1 person made this

    Makes: 6 portions

    • 100g mixed red and blackcurrants
    • 4 dried juniper berries
    • 1/2 teaspoon yellow mustard seeds
    • freshly ground black pepper to taste
    • 1 pinch salt
    • 1 tablespoon caster sugar
    • 125g unsalted butter, softened

    Prep:5min  ›  Cook:7min  ›  Extra time:15min chilling  ›  Ready in:27min 

    1. Wash and dry the currants and strip off their stalks. Finely crush juniper berries, mustard seeds and pepper in a mortar.
    2. Place currants, spices, salt and sugar in a small saucepan. Bring to the boil, then cook until thickened and syrupy, 6 to 8 minutes. Let cool to room temperature.
    3. Beat the butter with an electric mixer at highest speed until white and fluffy.
    4. Add the currants and stir until well combined. Fill in a butter dish and refrigerate till serving.

    Other ideas

    If you cannot get your hands on blackcurrants, you can also use redcurrants only and add a dash of blackcurrant liqueur instead of blackcurrants.

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