Our black currants are ripening, so I have been making sure to get them before the wandering gangs of marauding wild turkeys do. This variety is Consort. Eating them fresh and raw is an acquired taste, and I haven’t quite acquired it yet, especially when there are blueberries and raspberries ripening at the same time. These currants would be probably be great for jam or jelly, but better yet, I figured out the “killer app,” at least for us: black currant vinegar. This is really easy. I pick the currants, fill a canning jar about halfway with currants and then top the jar off with homemade cider vinegar. Screw on the lid and leave it in the sun until the vinegar has taken on a deep ruby color. We have a flat black rock in front of the house for this purpose, but a sunny window would be fine. That’s it.

When we’re ready to use it, I open a jar, run it through the blender and use it seeds, pulp and all. It’s my favorite salad dressing – all you have to add is a bit of tamari or something salty – it doesn’t need oil (my opinion). It’s also great on steamed winter squash. I made four quarts of it last year, which got us through the winter and into May.