Cooking with Tammy Kelly: Flavors of the Year for 2026; Dark Sweet Cherry and Black Currant
Food trendsetters seem to agree that the flavor of the year as we move into 2026 are the dark sweet cherry and the black currant. These dark red berries are sweet but also tangy. They can be used in sweet and savory recipes, providing a hint of acidity.
Dark sweet cherries and black currants are a great way to get your daily value of fiber while also getting the anti-inflammatory benefits of the powerful antioxidants these berries possess. Cherries are also a good source of Vitamin B6, Potassium, and Magnesium. The health benefits of eating cherries include;
Prevention of muscle soreness following exercise
Prevention of many types of cancers
Protection of heart health
Reduces inflammation
Improves sleep
One cup of cherries contains, 97 calories, 2 grams of protein, less than 1 gram of fat, 25 grams of carbohydrates, 3 grams of fiber, and 20 grams of sugar.
Dark sweet cherries and black currants can be used in a variety of sweets, such as cakes, pies, cobblers, jams and preserves, or a variety of savory recipes such as, sauces for meat dishes, salsa and salads. Here are a few ways to try the flavor of the year for 2026.
Black Currant Chicken
¾ cups flour
½ teaspoon salt
½ teaspoon pepper
6 boneless, skinless chicken breast halves
¼ cup butter
2 cups fresh or frozen black currants
1 cup water
½ cup packed brown sugar
1 tablespoon red wine vinegar
Combine flour, salt, and pepper and dredge chicken breasts through the dry mix.
In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.
In the same skillet, combine remaining ingredients, simmer for 5 minutes.
Place the chicken o top of simmering mix, cover, and continue at a simmer for 30 minutes.
To serve, spoon currant mixture over the chicken.
Dark Cherry Sauce for Beef, Pork or Poultry
3 tablespoons butter, divided
1 medium shallot, about 1/3 cup diced
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon crushed red pepper flakes
1 ½ cups dry or semi dry white wine
½ cup broth, beef or vegetable
2 tablespoons stone ground mustard
2 tablespoons local honey
2 cups pitted dark black cherries, fresh or frozen
2 sprigs fresh rosemary
Add 2 tablespoons of butter to a skillet, or saucepan, over medium heat. Add the diced shallot. Cook, stirring frequently, until the shallot is soft and beginning to look translucent.
Add the cumin, crushed red pepper flakes, and salt and pepper. Cook, stirring for another minute to toast the spices.
Pour in the wine, turn the heat to high, and bring to a boil. Cook until the wine has reduced by about half.
Add the broth, mustard, and honey to the pan, stirring to blend. Add the cherries and rosemary.
Bring to a boil, then lower the heat to maintain a moderate simmer and cook, stirring frequently, until the liquid in the sauce has thickened to the consistency of syrup, about 20 minutes.
Remove from the heat and stir in the remaining tablespoon of butter. Taste and add more salt and pepper if desired. Use to sauce beef, pork or poultry. Once cooled can be stored in a covered container for up to four days.
Savory Roasted Cherries
(Use these as a snack or as a salad topping)
4 cups dark sweet cherries, fresh or frozen, pitted
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons fresh parsley, minced
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
Toss the cherries in a bowl with the olive oil, salt, and pepper. Spread the cherries on the lined baking sheet and roast for 15 minutes.
Remove the cherries from the oven and sprinkle with the parsley. Toss gently once cooled.
Keep refrigerated for up to five days.
Black Currant and Red Onion Relish
2 medium red onions, peeled and cut into thin wedges
1 small red pepper, seeded and cut into small chunks
2 tablespoons olive oil
1 plump red chili, seeded and chopped
2 small garlic cloves, minced
1 teaspoon chopped fresh ginger
1 cup dark brown sugar
1 teaspoon Chinese five spice powder
1 ½ cups black currants, fresh or frozen
Toss the onions with the red pepper and the oil. Sauté for 5-8 minutes over a high heat until lightly charred and softened. Remove from the pan and set aside.
Put the chili, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 minutes.
Add the onions and pepper plus the remaining vinegar, all of the sugar, spice and 1 teaspoon salt. Bring to a boil and boil for 5 minutes until thickened.
Add currants and simmer for about 5 minutes, or until they have burst, but still have some shape and the liquid is syrupy.
Remove and pour into a canning jar. Cover and seal while hot.
Keeps in the refrigerator for up to 3 weeks.
Cherry Cheese Danish, lightened up
For the Pastry
1 cup whole wheat pastry flour
4 packets of stevia
1 ¼ teaspoon baking powder
1 large egg and 1 egg yolk
1 teaspoon vanilla extract
1 cup mozzarella, lite
¼ cup light butter
For the Cherry Cheese Filling
1 cup dark sweet cherries, pitted
6 ounces reduced fat cream cheese
1 teaspoon vanilla
To make the pastry, preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix flour, stevia, and baking powder. Stir in 1 egg and 1 teaspoon vanilla.
In a microwavable bowl, add the mozzarella cheese and butter. Microwave for 30 seconds and stir to combine.
Add cheese mixture to flour bowl. Roll out to be about ¼ inch thick.
Alice the sides of the dough about 1/3 of the way in towards the center and on each side. Set aside.
To make the filling, blend the cream cheese and vanilla using a hand mixer. Gently stir in the cherries.
To compose the Danish, spread the filling down the middle of the dough and fold the sides across the middle.
Beat the egg yolk in a small bowl. Brush on top of the dough.
Bake for 15 minutes or until golden brown. Allow to cool for at least 10 minutes.
Cherry Cheesecake Protein Bowl
2 cups pitted frozen or fresh dark cherries
1 cup cottage cheese
2 tablespoons local honey
½ cup unsweetened vanilla almond milk
Toppings
5-10 cherries, cut in half
4 tablespoons granola
Blend all ingredients until smooth.
Pour into two serving bowls and top with your desired toppings.
Serves 2, each serving contains; Calories 381, Carbohydrates 63g., Protein 16g., Fat 9g., Fiber 4g.
