Combining the sweetness of freshly picked white currants with the strong fruity but tart taste of balsamic vinegar produces a dressing with an ambrosia that will have the salad dancing on your plate!
White currants are translucent pinkish-white berries that are similar in taste to red currants but slightly sweeter. They can be eaten fresh, cooked or dried.
Here are some ways to include these tasty little bites in your meals:
- sauces and syrups
- jams and jellies
- sprinkled on your salad
- quick breads, crumbles, and muffins
- just snacking
I suppose we’re only limited by our imagination and given that I like to keep things fresh, quick and simple I went for the salad dressing.
You’re likely to have the ingredients (except the currants) in your house so when you’re lucky enough to find these at the farmer’s market grab them quick!
I’ve mentioned a time or two (or maybe a hundred!) that I’m doing a Fall ebook and that is the reason I’m so late with this recipe! Also there have been some major tech problems that have tormented me for the last two weeks but I am happy to report that we’re on the mend! These are late Spring/early Summer produce but you can bookmark this for next year or try frozen red currants with a touch more honey.
White Currant Balsamic DressingPrint Recipe
- 1/2 cup white currants
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon raw honey
- 2 tablespoons extra virgin olive oil
Place currants with balsamic vinegar in small saucepan and cook on medium-low heat until currants collapse slightly; about 4-6 minutes. Add honey and olive oil and cook for 2 minutes. Cool slightly before pouring into the blender, bringing it to a smooth consistency.
Use same day.
If you love creating your own dressings, you’ll want to try this super healthy dressing that can be used as a marinade as well.