Blackcurrant from Alpe Pragas, tart and deep
Blackcurrant fruit spread from Alpe Pragas is a South Tyrolean spread made from almost black berries with a bold, spicy tone. Cassis does not hide its character, and one spoonful is enough to add color to an entire bowl of yogurt.
Blackcurrant fruit spread is the boldest of the berry spreads from Alpe Pragas in the Braies Valley in South Tyrol; it is labeled "Ribisla nera" on the jar. Three-quarters of the jar consists of fruit, it is thickened with apple pectin, and lemon juice keeps the acidity crisp.
Deep black, spicy, and headstrong
Upon opening, a dark, almost resinous scent rises, which is the furthest from sweet of all the varieties.
On bread, cassis tastes tart and dense, with a spice that is reminiscent more of herbs than fruit. The color is almost black, fine seeds are distributed throughout, and a thin layer is enough for an entire slice. Those who like this variety usually like it a lot, and those who don’t notice it at the first bite.
Cassis, the name from France
In French cuisine, the blackcurrant is called cassis, and it is known by this name far beyond its home.
The liqueur that, when poured into white wine, creates a Kir also comes from there, and the same spicy depth is found in this spread. The plant brings so much character of its own that it was never treated as an afterthought in France, while it was long considered difficult to sell in this country.
Those who walk past the bush can smell it
With this plant, it is not just the berry that is fragrant, but the leaf as well.
If you brush against a bush in the summer, a spicy, resinous scent remains on your hands, unlike any other variety. These exact essential oils are also in the skin of the berry and give the spread its edge. Alpe Pragas therefore cooks it for a short time, as long-term heat would dissipate part of this.
Harvesting takes place in midsummer, when the clusters are colored through from the stem tip and come off easily. Picked too early, the berry remains hard and sour; picked too late, it falls from the bush; and there are only a few days in between.
With cheese, with game, and in sauces
Cassis handles hearty food better than any other variety in the assortment.
Its tartness holds its own against a mature mountain cheese or an aged goat cheese, and with game, lamb, and duck, it works like a fruity sauce. A spoonful in a dark roasting jus adds depth without making the jus sweet. On dark bread under cream cheese, it becomes a savory evening meal.
On a cheese board, it takes on the role that a glass of red wine usually has, and next to fried liver, it provides a fruity counterpoint. Alpe Pragas keeps the sugar content low, which is why a small amount on the plate is sufficient.
Also in the morning, when you want something bold
At the breakfast table, it is the choice for those who find the red varieties too mild.
Stirred into plain yogurt with granola, its spice remains clear; over a dark chocolate cake, it becomes a dessert. Unopened, the jar keeps in a dark place well through the winter; once opened, it should be kept refrigerated. Further fruit preserves can be found under jams and marmalades, and the entire house in the Alpe Pragas assortment.
