They’ve reached a verdict on black currant: The berry has officially been named the 2026 Flavor of the Year by McCormick. Dubbed the next “it” berry, the fruit’s growing popularity is the result of its perceived health benefits and its bold, rich, tart, and sweet flavor.   

Black currant is stepping into the spotlight, and center-of-the-plate proteins may be among the most exciting ways to showcase the trend. Its deep color and layered flavor profile can bring a fresh, unexpected twist to everything from steaks and pork to poultry and game meats.

A Berry Good Flavor

Native to parts of northern and central Europe and northern Asia, black currant is packed with antioxidants, loaded with vitamins, and known for potential benefits like reducing inflammation and supporting immune health. Plus, it’s super delicious!

Thanks to its tartness, black currant mixes well with other fruits in jams, sauces, and juices while also bringing brightness, acidity, and natural sweetness to savory applications. Glazes and reductions are both classic ways to pair black currant and other berries with proteins, creating a balance that feels both bold and refined. To reduce labor and save on prep time, consider teaming black currant with Ridgecrest® Demi-Glace and Au Jus Bases to deliver exceptional flavors while minimizing waste and maximizing efficiency.

Meat the Moment

Beyond glazes and reductions, black currant has plenty of potential to elevate center-of-the-plate proteins in ways that feel fresh, premium, and menu-worthy. Its bright acidity cuts through rich, fatty, and gamey meats beautifully, making it a natural pairing for operators looking to add bold flavor contrast without overcomplicating execution.

There’s also an undeniable hint of the Old World in black currant. Pan-fried duck breasts with black currant and crème de cassis is a classic French pairing for a reason. One of the best meals of my life was a spread of venison in a black currant, horseradish, and mustard sauce in Dresden, Germany — rich, sharp, savory, and so good I had to stop myself from licking the plate clean.

Another standout pairing? Black currant preserves brushed onto an Allegiance® 10 Bone Pork Tomahawk, an eye-catching cut of meat with a long bone handle. The still intact cap, pork belly, and rib meat practically begs for a dramatic sweet, savory finish.

Berry-forward spice rubs lend a sweet and aromatic spin to grilled meats. A blend of powdered black currant, salt, pepper, garlic powder, brown sugar, cayenne pepper, and dry mustard can create a rub with tannic, wine-like flavors that pairs well with duck and pork. Magellan® offers a wide variety of spices, making it easy to build layered profiles without adding unnecessary back-of-house complexity.

Black currant can even work its way into condiments and marinades — think black currant infused-vinegar for marinading steaks or a glossy jus made from black currant jam, vinegar, beef stock, and Piancone® Extra Virgin Olive Oil, adding depth and color to standout specials like venison.

Staying Currant

There are other, outside-the-box ways to embrace the black currant trend without reinventing your menu. A black currant chutney pairs beautifully with rich roasted meats or presented as part of a British-style ploughman’s lunch with cheese and cured meats. A black currant barbecue sauce can also bring a bold, sweet savory twist to dipping, glazing, and basting grilled proteins.

Even something as simple as blending a black currant puree or preserves with mayonnaise can create a flavorful, purple-tinted addition for smashburger sliders, sandwiches, and upscale handhelds that instantly pop on a plate.

And, of course, black currant and other berries are a vibrant way to give your desserts and beverage program a glow up. Simmered down with sugar, it becomes a puree that’s an ideal topping for ice cream, crepes, and cheesecake. Sorbets, smoothies, tarts, cocktail syrups, and dessert sauces are all possible ways to work the trend into multiple parts of the menu while adding eye-catching color and bold flavor.

From marinades and rubs to preserves and glazes, black currant might just be the mystery ingredient that your kitchen’s been looking for.