Editing Blackcurrant (section)

==Uses==
{{nutritionalvalue
| name=Currants, European black, raw
| kJ=264
| water=82 g
| protein=1.4 g
| fat=0.4 g
| carbs=15.4 g
| calcium_mg=55
| iron_mg=1.54
| magnesium_mg=24
| phosphorus_mg=59
| potassium_mg=322
| sodium_mg=2
| zinc_mg=0.27
| manganese_mg=0.256
| vitC_mg=181
| thiamin_mg=0.05
| riboflavin_mg=0.05
| niacin_mg=0.3
| pantothenic_mg=0.398
| vitB6_mg=0.066
| vitE_mg=1
| source_usda=1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/173963/nutrients Link to USDA Database entry]
}}
=== Nutrition ===
Raw blackcurrants are 82% water, 15% [[carbohydrates]], 1% [[protein]] and 0.4% [[fat]] (table). Per 100&nbsp;g serving providing 63 [[kilocalorie]]s, the raw fruit has high vitamin C content (218% of the [[Daily Value]], DV) and moderate levels of [[iron]] and [[manganese]] (12% DV each). Other nutrients are present in negligible amounts (less than 10% DV, table).

Blackcurrant seed oil is rich in vitamin E and unsaturated [[fatty acids]], including [[alpha-linolenic acid]] and [[gamma-linolenic acid]].<ref>{{cite journal |last1=Traitler |first1=H. |last2=Winter |first2=H. |last3=Richli |first3=U. |last4=Ingenbleek |first4=Y. |year=1984 |title=Characterization of gamma-linolenic acid in Ribes seed |journal=Lipids |volume=19 |issue=12 |pages=923–8 |doi=10.1007/BF02534727 |pmid=6098796 |s2cid=9631226}}</ref>

===History===
[[Decoction]] of the leaves, bark or roots was used as a traditional remedy.<ref>{{cite web |last=Grieve |first=M. |year=1931 |title=Currant, black |url=http://botanical.com/botanical/mgmh/c/curbl131.html |access-date=2013-06-03 |work=Botanical.com: A modern herbal}}</ref>

During [[World War II]], most fruits rich in [[vitamin C]], such as [[orange (fruit)|oranges]], became difficult to obtain in the [[United Kingdom]]. Since blackcurrant berries are a rich source of the vitamin, and blackcurrant plants are suitable for growing in the UK climate, the British Government encouraged their cultivation and soon the yield of the nation's crop increased significantly. From 1942 onwards, blackcurrant syrup was distributed free of charge to children under the age of two. This may have given rise to the lasting popularity of blackcurrant as a flavouring in Britain.<ref>{{cite book |title=Welfare and Well Being: Richard Titmuss's Contribution to Social Policy |last=Titmuss |first=Richard Morris |year=2001 |publisher=The Policy Press |isbn=1861342993 |page=85 |url=https://books.google.com/books?id=Tcs8lxXMJ6AC&pg=PA85 }}</ref> In Britain the commercial crop is completely mechanised and about 1,400 hectares of the fruit are grown, mostly under contract to the juicing industry.<ref name=SCRI>{{cite web |url=http://www.scri.ac.uk/scri/file/individualreports/1998/13BCURRA.PDF |title=Blackcurrant breeding and genetics |last1=Brennan |first1=R. M. |last2=Gordon |first2=S. L. |last3=Lanham |first3=P. G. |publisher=Scottish Crop Research Institute |access-date=2013-09-10 |archive-date=2015-09-24  |archive-url=https://web.archive.org/web/20150924095641/http://www.scri.ac.uk/scri/file/individualreports/1998/13BCURRA.PDF |url-status=dead }}</ref> Commercially, most large-scale cultivation of blackcurrants is done in eastern Europe for the juice and juice concentrate market.<ref name=Pluta/> {{As of|2017}}, major cultivation efforts to improve fruit characteristics occurred in Scotland, New Zealand, and Poland.<ref name=bfhistory/>

Blackcurrants were once popular in the United States as well, but became less common in the 20th century after currant farming was banned in the early 1900s, when blackcurrants, as a [[vector (epidemiology)|vector]] of white pine blister rust, were considered a threat to the U.S. [[logging]] industry.<ref>{{cite web|url=http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=174038 |title=US Agricultural Research Service Note |publisher=USDA |access-date=2009-12-06}}</ref> The federal ban on growing currants was shifted to the jurisdictions of individual states in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist [[Greg Quinn (farmer)|Greg Quinn]]. As a result, currant growing is making a comeback in New York, Vermont, Connecticut, California, and Oregon.<ref>{{cite news|last=Foderaro |first=Lisa W. |url=https://www.nytimes.com/2003/10/16/nyregion/is-this-new-york-s-idaho-potato-entrepreneur-has-grand-plans-for-black-currants.html |title=New York Times |newspaper=The New York Times |date=2003-10-16 |access-date=2009-12-06}}</ref><ref>{{PLANTS |symbol=RINI |taxon=Ribes nigrum |access-date=2009-12-06}}</ref> However, several statewide [[Ribes#United States of America|bans]] still exist {{as of|2021|08|lc=on}}. Since the American federal ban curtailed currant production nationally for nearly a century, the fruit remains largely unknown in the United States and has yet to regain its previous popularity to levels enjoyed in Europe or New Zealand. Owing to its unique flavour and richness in polyphenols, [[dietary fiber|dietary fibre]] and [[essential nutrient]]s, awareness and popularity of blackcurrant is once again growing, with a number of consumer products entering the U.S. market.<ref>{{cite news |title=Blackcurrants nutrients hailed as opportunity |author=Addy, Rod |url=http://www.nutraingredients-usa.com/Suppliers2/Blackcurrant-nutrients-hailed-as-US-opportunity |newspaper=Nutra |date=2009-09-09 |access-date=2013-06-04}}</ref>

===Culinary===
{{Cookbook}}
The fruit of blackcurrants when eaten raw has a strong, tart flavour. It can be made into [[jam]]s and jellies which set readily because of the fruit's high content of [[pectin]] and [[Fruit acidity|acid]].<ref>{{cite book |title=Home Preservation of Fruit and Vegetables |author=Ministry of Agriculture, Fisheries and Food |year=1968 |publisher=HMSO |pages=16–23 }}</ref> 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 [[cheesecake]]s, [[yogurt]], [[ice cream]], [[dessert]]s, [[sorbet]]s, 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.<ref>{{cite book|last=Slater|first=Nigel|title=Tender, vol.2: a cook's guide to the fruit garden|year=2010|publisher=Fourth Estate|location=UK|isbn=978-0007325214|pages=592}}</ref> The juice can be used in syrups and cordials. Blackcurrants are a common ingredient of ''[[rødgrød]]'', a popular [[kissel]]-like dessert in North [[German cuisine|German]] and [[Danish cuisine]]s.<ref>{{cite web |url=http://www.denmark-getaway.com/danish-food.html |title=Danish food |publisher=Denmark-getaway.com |access-date=2013-06-06}}</ref>

Blackcurrants are also used in savoury cooking. Their astringency creates added flavour in sauces, meats and other dishes. Blackcurrants are included in some unusual combinations of foods. They can be added to tomato and mint to make a salad. Blackcurrants may accompany roast beef, grilled lamb, duck,  seafood and shellfish. [[Canvasback]] duck with  blackcurrants was a delicacy in nineteenth century [[New York City|New York]]. They can provide a dipping sauce at [[barbecue]]s. They can be blended with [[mayonnaise]], and used to invigorate bananas and other tropical fruits. Blackcurrants can be combined with dark [[chocolate]] or added to [[mincemeat]] in traditional [[mince pie]]s at Christmas.<ref>{{cite web |url=http://www.nzblackcurrants.com/basics-of-cooking/ |title=Blackcurrants: Basics of cooking |publisher=New Zealand Blackcurrant Co-Operative |access-date=2013-06-04 |archive-date=2013-06-05  |archive-url=https://web.archive.org/web/20130605005916/http://www.nzblackcurrants.com/basics-of-cooking/ |url-status=dead }}</ref>

Japan imports US$3.6&nbsp;million of New Zealand blackcurrants for uses as [[dietary supplement]]s, snacks, [[functional food]] products and as quick-frozen (IQF) [[produce]] for culinary production as jams, [[Jelly (fruit preserves)|jellies]] or [[Fruit preserves|preserves]].<ref>{{cite web |url=http://www.blackcurrant.co.nz/Downloads/BLACKCURRANT%20NNB1.pdf |title=New Nutrition Business, Japan makes a superfruit out of the humble blackcurrant, 2006 |access-date=2009-12-06 |archive-url=https://web.archive.org/web/20100514002415/http://blackcurrant.co.nz/Downloads/BLACKCURRANT%20NNB1.pdf |archive-date=2010-05-14 |url-status=dead }}</ref>

{{gallery|mode=packed
|WC Heda-Tourte au cassis-Musée des Bx-Arts Strasbourg.jpg|[[Willem Claesz. Heda]],<br/>''[[The Blackcurrant Pie]]'' (1641)
|Juoduju serbentu pyragas.JPG|''Juodųjų serbentų pyragas'' (blackcurrant pie), a popular dessert in Lithuanian cuisine
}}

===Beverages===
[[File:Ribena blackcurrant juice drink.jpg|thumb|Ribena blackcurrant juice drink]]
The juice forms the basis for various [[Squash (drink)|squashes]], juice drinks, and smoothies. In Britain, 95% of the blackcurrants grown are used to manufacture [[Ribena]] (a brand of fruit juice whose name is derived from ''Ribes nigrum'') and similar fruit syrups and juices.<ref>{{cite book |title=Garden plants for Scotland |last1=Cox |first1=Kenneth |last2=Curtis-Machin |first2=Raoul |year=2008 |publisher=Frances Lincoln |isbn=978-0711226753 |page=[https://archive.org/details/gardenplantsfors0000coxk/page/146 146] |url=https://archive.org/details/gardenplantsfors0000coxk |url-access=registration |quote=Scottish Crop Research Institute Ben blackcurrant. }}</ref> [[Maceration (food)|Macerated]] blackcurrants are also the primary ingredient in the [[apéritif]], ''[[crème de cassis]]'',<ref>{{cite news |title=Andy Hamilton's delicious homemade creme de cassis |last=Hamilton |first=Andy |url=https://www.theguardian.com/lifeandstyle/allotment/2012/jul/11/allotments-gardens |newspaper=The Guardian |date=2012-07-11 |access-date=2013-06-01}}</ref> which in turn is added to white wine to produce a [[kir (cocktail)|Kir]] or to [[Champagne (wine)|champagne]] to make a [[Kir Royal]].

In the UK, a blackcurrant [[Squash (drink)|squash]] may be mixed with beer or alcoholic cider to make drinks including "cider and black",<ref>{{cite web |url=http://www.cocktailmaking.co.uk/displaycocktail.php/1716-Cider-%26amp%3B-Black |title=Cider & Black Cocktail Recipe |author=Schultz, Alex |work=Alex's cocktail recipes |access-date=2013-06-01 |archive-url=https://web.archive.org/web/20130509082745/http://www.cocktailmaking.co.uk/displaycocktail.php/1716-Cider-%26amp%3B-Black |archive-date=2013-05-09 |url-status=dead }}</ref> "lager and black", or "[[Snakebite (drink)|snakebite]] and black".<ref>{{cite web |url=http://www.cocktailmaking.co.uk/displaycocktail.php/1419-Snakebite |title=Snakebite Cocktail Recipe |last=Schultz |first=Alex |work=Alex's cocktail recipes |access-date=2013-06-01 |archive-url=https://web.archive.org/web/20130131044903/http://www.cocktailmaking.co.uk/displaycocktail.php/1419-Snakebite |archive-date=2013-01-31 |url-status=dead }}</ref>

In Russia, blackcurrant leaves may be used for flavoring tea or [[fruit preserve|preserves]], such as salted cucumbers, and berries for home winemaking. Sweetened [[vodka]] may also be infused with blackcurrant leaves making a deep greenish-yellow beverage with a tart flavor and [[astringent]] taste. The berries may be infused in a similar manner.<ref>{{cite web |url=http://www.edible.co.nz/fruits.php?fruitid=22 |title=Currant, black |year=2007 |author=Boylan, Andrew |publisher=Incredible Edibles |access-date=2013-06-04}}</ref> 

In the Netherlands, blackcurrants are used in a carbonated soft drink named "cassis", not to be confused with the alcoholic [[crème de cassis]] liqueur. The variety by [[Hero Group|Hero]] has been made since 1938<ref>{{Cite web|url=https://www.hero.nl/fruit/cassis|title=Hero Cassis is Originally Brewed since 1938|date=15 October 2020|website=Hero.nl|access-date=2024-03-28}}</ref> with blackcurrant juice concentrate as well as a small quantity of fermented blackcurrant juice.<ref>{{Cite web|url=https://www.hero.nl/fruit/hero-cassis-original-125-l|title=Hero 'THE ORIGINAL' Cassis 1,25 L|website=Hero.nl|access-date=2024-03-28}}</ref>

Blackcurrant seed oil is an ingredient in [[cosmetics]] preparations, often in combination with [[vitamin E]]. The leaves can be extracted to yield a yellow [[dye]], and the fruit is a source for a blue or violet dye resulting from its rich content of [[anthocyanin]]s.<ref>{{cite book|isbn=978-9400740532|title=Edible Medicinal And Non-Medicinal Plants: Volume 4, Fruits, Edible Medicinal and Non-medicinal Plants|last=Lim|first=T. K.|page=39|publisher=Springer Science & Business Media|year=2012|url=https://books.google.com/books?id=c4KuB3iGmbwC&pg=PA39 }}</ref>