I’ve had a huge bag of foraged black currants in my freezer since last Summer. Every time I open the freezer door they call to me…
EMMMMAAAAA…. EMMMMMAAAAA… When will you eat us EMMMMMAAAA?
Ok, that’s creepy.
I’ve been throwing the odd one or two in smoothies and had intentions of making a black currant vinegar but yesterday I came up with something far more exciting.
You see, I’ve been trying to up my raw food intake (I used to be raw don’t you know?) and so I figured a sexy little black currant salad dressing would be just the ticket.
And it was.
Here is an approximate recipe. I was arsing around with the ingredients so it’s not very precise,
You’ll get the jist.
Black currant dressing
- 1 cup black currants
- 3/4 cup olive oil + 1 tbsp MCT oil (MCT optional)
- 1 tsp xylitol (you can use honey. sweetener takes the tartness down a notch)
- 1 tsp mustard
- salt and pepper
- 1 tbsp apple cider vinegar
I reckon this would go really well over meat too!