These blackcurrants are so good mixed with cream and sugar and one can easily convince oneself that having more is okay because part of it is good for you! My husband has made cassis with a whole load, and the sauce you are making here is perfect for ice-cream, various puddings, and freezes beautifully.
I wrote this a few weeks ago and failed to publish due to school holidays taking over. I have just picked my final blackcurrants this summer. We have had an awful lot of fool but are still looking forward to the next batch this weekend when friends visit, it is that good.
350g of ripe blackcurrants (it does not matter if there are a few stems still there because you are going to sieve the mixture)
100g caster sugar or vanilla sugar (just plonk used vanilla pods in a jar with the sugar and leave) You may need more sugar depending upon how ripe and sweet the currants are.
400mls double cream, lightly whipped.
1. Put the blackcurrants and the sugar in a pan and place over a low heat until the sugar has melted and juices are coming from the berries.
2. Turn up the heat a little bit to ensure that the sugar has melted completely. Do not do this for long in case it becomes jammy.
3. Pass through a sieve and allow it to cool.