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)

How to Make Red Currant Hazelnut Cream Syrup for Pastries etc


  • 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.

Printable Recipe Card

About Red Currant Hazelnut Cream Syrup for Pastries etc

Course/Dish: Dips, Fruit Sauces, Other Sauces