Red Currant Hazelnut Cream Syrup for Pastries etc

Tiffany Bannworth


This sweet treat is excellent drizzled on homemade pastries. It adds a gourmet flair to any cocktail party.

You may increase the currants to your desired level, if you favor a prominent currant flavor.

I recommend this with lingonberries, as well.

★★★★★ 1 vote
5 Min
25 Min


3/4 c
red currants, fresh and destemmed
2 c
3/4 c
dark brown sugar
2 Tbsp
dark molasses
1 Tbsp
lemon or vanilla extract (or half of both)
1 pinch
freshly grated nutmeg
1 pinch
1/2 c
hazelnut coffee creamer
1 tsp
orange or lemon zest (optional)


1Place currants and water in a saucepan. Bring to a boil, then lower heat to low medium. Keep covered for about 10 minutes.
2When water is reduced, blend with an immersion blender or food processor.
3Then add sugar and molasses to pan with currant puree. Allow sugar to liquefy. Remove from heat.
4When not on direct heat, add creamer. Still well until well blended.
5Return to heat on low simmer, and add the rest of the ingredients.
6Stir well, then allow to reduce to syrup consistency. Stirring occasionally.
7Use on pancakes, pastries, or anywhere you would normally use sweet syrup.

About this Recipe

Course/Dish: Dips, Fruit Sauces, Other Sauces