Blackcurrant Butter
Wexford is famous for its soft fruit, especially strawberries. But for Anthony, it’s all about the blackcurrants. These little gems are tangy and bursting with flavour. The fertile soil and the mild, sunny Southeast weather help our blackcurrants truly shine.
At Fat Tomato, we grow two varieties of blackcurrants (we have more to plant in 2025): Triton and Ben Tinania. Each has its own unique characteristics—the first is sweeter and jammy, while the latter has a sharper, more acidic bite. As harvest time approaches, it's always a race against the wild birds, who seem to find ways to sneak through our expensive bird-friendly netting to feast on the currants before we can!
Fruit butter was once a beloved treat in Ireland. Flip through any old Irish or English cookbook; there will always be a recipe for one using fruit like apples and quince. Fruit butter is not quite a jam, jelly, or sauce. It is buttery, smooth, and creamy, with a texture similar to cream cheese. Made from the fruit pulp, it’s slowly cooked to concentrate the flavours while reducing the water content.
Our blackcurrant fruit butter is a perfect balance between savoury-sweet and velvety-smooth. We’ve infused it with rosemary—Miss Jessopp's Upright variety—to lend a savoury, herby richness and wild alexander seeds, which add floral, aniseed, and peppery notes. The woody, sweet spice comes from our own French oak-aged red wine. Yes, we make our wine using wild yeast fermentation, though it's more suited for cooking or making vinegar right now, as our vines still need more time in the sun to create a delicious, complex wine for drinking out of a glass.
This unique fruit butter is elegantly presented in a 165g glass WECK jar nestled in our beautiful black box.
Suitable for vegans and vegetarians.
Wexford is famous for its soft fruit, especially strawberries. But for Anthony, it’s all about the blackcurrants. These little gems are tangy and bursting with flavour. The fertile soil and the mild, sunny Southeast weather help our blackcurrants truly shine.
At Fat Tomato, we grow two varieties of blackcurrants (we have more to plant in 2025): Triton and Ben Tinania. Each has its own unique characteristics—the first is sweeter and jammy, while the latter has a sharper, more acidic bite. As harvest time approaches, it's always a race against the wild birds, who seem to find ways to sneak through our expensive bird-friendly netting to feast on the currants before we can!
Fruit butter was once a beloved treat in Ireland. Flip through any old Irish or English cookbook; there will always be a recipe for one using fruit like apples and quince. Fruit butter is not quite a jam, jelly, or sauce. It is buttery, smooth, and creamy, with a texture similar to cream cheese. Made from the fruit pulp, it’s slowly cooked to concentrate the flavours while reducing the water content.
Our blackcurrant fruit butter is a perfect balance between savoury-sweet and velvety-smooth. We’ve infused it with rosemary—Miss Jessopp's Upright variety—to lend a savoury, herby richness and wild alexander seeds, which add floral, aniseed, and peppery notes. The woody, sweet spice comes from our own French oak-aged red wine. Yes, we make our wine using wild yeast fermentation, though it's more suited for cooking or making vinegar right now, as our vines still need more time in the sun to create a delicious, complex wine for drinking out of a glass.
This unique fruit butter is elegantly presented in a 165g glass WECK jar nestled in our beautiful black box.
Suitable for vegans and vegetarians.
Wexford is famous for its soft fruit, especially strawberries. But for Anthony, it’s all about the blackcurrants. These little gems are tangy and bursting with flavour. The fertile soil and the mild, sunny Southeast weather help our blackcurrants truly shine.
At Fat Tomato, we grow two varieties of blackcurrants (we have more to plant in 2025): Triton and Ben Tinania. Each has its own unique characteristics—the first is sweeter and jammy, while the latter has a sharper, more acidic bite. As harvest time approaches, it's always a race against the wild birds, who seem to find ways to sneak through our expensive bird-friendly netting to feast on the currants before we can!
Fruit butter was once a beloved treat in Ireland. Flip through any old Irish or English cookbook; there will always be a recipe for one using fruit like apples and quince. Fruit butter is not quite a jam, jelly, or sauce. It is buttery, smooth, and creamy, with a texture similar to cream cheese. Made from the fruit pulp, it’s slowly cooked to concentrate the flavours while reducing the water content.
Our blackcurrant fruit butter is a perfect balance between savoury-sweet and velvety-smooth. We’ve infused it with rosemary—Miss Jessopp's Upright variety—to lend a savoury, herby richness and wild alexander seeds, which add floral, aniseed, and peppery notes. The woody, sweet spice comes from our own French oak-aged red wine. Yes, we make our wine using wild yeast fermentation, though it's more suited for cooking or making vinegar right now, as our vines still need more time in the sun to create a delicious, complex wine for drinking out of a glass.
This unique fruit butter is elegantly presented in a 165g glass WECK jar nestled in our beautiful black box.
Suitable for vegans and vegetarians.
-
Delicious on crackers and toast. Serve with a cheeseboard or antipasti platter. Add a heaped teaspoon to pan juices to create a fabulous sauce for duck and venison.
We love this butter in a cheese toastie, using one of Ireland’s delicious soft goat’s cheeses, like Meadowfield Farm from Wexford, Cnoc Liatroma from Leitrim Hill Creamery or a young St. Tola from Clare.
-
FT blackcurrant Triton 46%, organic raw cane sugar, FT French oak-aged natural red wine (grape Boskoop Glory), FT filtered well water, organic lemon Verna (from our adopted trees in Spain), FT rosemary Miss Jessopp's Upright, wild alexander seeds, Achill Island sea salt
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
-
Store in a cool, dark place. Once open, store in the fridge and use within six months.
-
Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
