Blackcurrant / Cassis

Blackcurrant is a dark purple-black berry with a tart, intensely aromatic flavour. In French, blackcurrant is called cassis. It is used in jams, jellies, coulis, syrups, desserts and savoury sauces, and is the principal flavouring ingredient in crème de cassis, a blackcurrant liqueur used in drinks such as Kir.

Flavour and culinary characteristics

Blackcurrants have a concentrated berry flavour with pronounced acidity and a distinctive aroma. Their tartness makes them useful in preparations that include sugar, honey or other sweet ingredients. They can be cooked into jams and compotes, puréed for coulis, used in pastry fillings or reduced into sauces for game and other rich meats.

Blackcurrant in pastry and cooking

• Jams and jellies: Blackcurrants are suitable for preserves and fruit fillings because of their strong flavour and natural pectin content.
• Coulis and sauces: Their acidity can balance rich desserts, duck, venison and other savoury dishes.
• Chocolate and dairy: Blackcurrant pairs well with dark chocolate, cream, cheesecake and other rich preparations.
• Beverages: Blackcurrant syrup, juice and crème de cassis are used in drinks and cocktails.

Cassis and crème de cassis

Cassis is the French word for blackcurrant, but in a beverage context it may also refer to crème de cassis, a sweet blackcurrant liqueur. Crème de cassis is used in the Kir aperitif, traditionally combined with dry white wine, and in the Kir Royale, made with sparkling wine. The fruit, the liqueur and a blackcurrant flavour descriptor are related but not identical terms.

Blackcurrant as a wine-tasting descriptor

“Blackcurrant” or “cassis” is a common aroma descriptor for Cabernet Sauvignon, particularly when describing dark-fruit character. The term describes a sensory impression; it does not mean blackcurrant has been added to the wine.

Blackcurrant versus other currants

Blackcurrant is a fresh berry. Redcurrant is a separate berry, generally lighter and sharper in flavour. Dried Zante currants are small dried grapes, not blackcurrants, despite the similar English name.

Example: Use blackcurrant coulis with a chocolate dessert, or add crème de cassis to dry white wine to make a Kir aperitif.

Chef’s tip: Balance blackcurrant’s acidity with sweetness, but retain enough tartness to keep the flavour bright. When using crème de cassis, account for its sweetness when adjusting a drink or sauce.

Key distinction: Blackcurrant is the tart berry known as cassis in French. Crème de cassis is a sweet liqueur made from blackcurrants, while dried Zante currants are a different product made from grapes.