Currants are rich in antioxidants, manganese, potassium, dietary fiber and vitamin C.  I love them in jellies and jams, I’m known for going to great lengths to get currants, (and other berries) Warren Cove, on Warren Island on the Central Southeast Coast has some amazing wild currant bushes and I still have one coveted jar of black fruit jam that I made many, many years ago while salmon tendering in the area.  If there was a berry stop that summer, along would come a 107’ Bering Sea crabber/salmon tender to come berry picking! While it may not be most rational modes of berry picking transportation I’m sure many of you have similar or more exciting stories of secret and hidden berry patches in Southeast, they are rare and special places so share them with tiny people.  With Celebration over I’m sure many of you have some new recipes and ideas of what to do with your berry finds this summer.  For more information on currants in Alaska please check out.

From my table to yours, enjoy…

Amber King

Amber King can be emailed at


  • ½ lb butter, organic
  • 1 cup sugar, organic
  • 2 cups flour
  • ¼ tsp cream of tarter
  • ¼ tsp salt
  • ¼ tsp mace (or nutmeg)
  • 4 eggs
  • 2 tablespoons Brandy
  • ½ tsp vanilla
  • 3 cups red currants
  • 1 cup black currants (or blueberries)
  • 2 tsp lemon zest
  • ¼ c powdered sugar (try making your own in the blender)

Preheat oven to 350, cream butter till light in color add sugar and beat on medium high speed for at least three minutes, add, mace, brandy, salt and vanilla mix a few extra minutes while you sift the dry ingredients together.  Add slowly in alternates the egg mixture and flour mix till batter forms.  Pour into a greased and floured bunt or tube pan I like to make patterns with the different berries in the mix, so have fun with it.  Bake for 60 minutes or until toothpick comes out clean.  Dust with powdered sugar and lemon zest.