The results are in, and the McCormick Spice Flavor of the Year for 2026 is black currant.
While buttered toast is probably where most of the berry winds up — in the form of jam — that jam has a few more tasty uses as well.
For instance, it can be turned into a glaze or sauce for grilled foods in one of several ways. Depending on its consistency, it may require nothing more than a quick zap in the microwave to be brushed onto or served alongside meat, fish and veggies. For a more complex sauce, heat it up mixed with a little wine, liqueur or heavy cream.
To jazz up a sandwich, spread it instead of or alongside mayonnaise and/or mustard. Use it in place of simple syrup in a cocktail. Here are two of my favorite ways to cook with jam.
Crostada di Ricotta
2 pie crusts
1 tub ricotta (15 oz.)
1 egg
5 tablespoons sugar, or to taste
Zest of 1 lemon
Pinch of salt
About 1 cup black currant jam (or other favorite flavor)
Directions:
In a bowl, combine ricotta, egg, sugar, zest and salt. Beat with hand mixer about 1 minute.
Place one pie crust in bottom of pie pan and spread bottom with jam about ¼ inch thick.
Top with ricotta mix and second pie crust, pinching pie top and bottom crusts to seal. Work a fork, poke a few holes in top crust to allow steam to escape.
Dot top crust with small tabs of butter and sprinkle with sugar. Bake pie in preheated 350-degreee oven until golden brown, covering edges if necessary to prevent excessive browning. Allow to cool before serving. Serve chilled or at room temperature.
Variation: Leave off top crust and instead sprinkle top with lightly toasted sesame seeds.
Sweet and Savory Meatballs
Store-bought frozen meatballs
12 oz. chile sauce
18 oz. grape jelly (or other favorite flavor jam or jelly)
1 ½ tablespoons Worcestershire sauce
Directions:
Bring mixture to a boil, then reduce heat and simmer, covered, about 30 minutes. These can also be made in a slower cooker.
