Flavors of the Year for 2026; Dark Sweet Cherry and Black Currant

Food trendsetters seem to agree that the flavor of the year as we move into 2026 are the dark sweet cherry and the black currant. These dark red berries are sweet but also tangy, and they can be used in both sweet and savory recipes, providing a hint of acidity.

Dark sweet cherries and black currants are a great way to get your daily value of fiber while also getting the anti-inflammatory benefits of the powerful antioxidants these berries possess. Cherries are also a good source of Vitamin B6, potassium, and magnesium.

The health benefits of eating cherries include:
  • Prevention of muscle soreness following exercise
  • Prevention of many types of cancers
  • Protection of heart health
  • Reduction of inflammation
  • Improved sleep
One cup of cherries contains 97 calories, 2 grams of protein, less than 1 gram of fat, 25 grams of carbohydrates, 3 grams of fiber, and 20 grams of sugar.

Dark sweet cherries and black currants can be used in a variety of sweets such as cakes, pies, cobblers, jams, and preserves, or in savory recipes such as sauces for meat dishes, salsas, and salads. Here are a few ways to try the flavor of the year for 2026.

Black Currant Chicken


Ingredients


  • ¾ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 boneless, skinless chicken breast halves
  • ¼ cup butter
  • 2 cups fresh or frozen black currants
  • 1 cup water
  • ½ cup packed brown sugar
  • 1 tablespoon red wine vinegar

Instructions


  1. Combine flour, salt, and pepper and dredge chicken breasts in the mixture.
  2. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.
  3. In the same skillet, combine remaining ingredients and simmer for 5 minutes.
  4. Place chicken on top of the simmering mixture, cover, and continue simmering for 30 minutes.
  5. To serve, spoon currant mixture over the chicken.

Dark Cherry Sauce for Beef, Pork, or Poultry


Ingredients


  • 3 tablespoons butter, divided
  • 1 medium shallot, about 1/3 cup diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ cups dry or semi-dry white wine
  • ½ cup broth (beef or vegetable)
  • 2 tablespoons stone ground mustard
  • 2 tablespoons local honey
  • 2 cups pitted dark sweet cherries, fresh or frozen
  • 2 sprigs fresh rosemary

Instructions


  1. Add 2 tablespoons butter to a skillet over medium heat. Add shallot and cook until soft and translucent.
  2. Add cumin, crushed red pepper flakes, salt, and pepper. Cook for 1 minute.
  3. Pour in wine, increase heat, and bring to a boil. Cook until reduced by half.
  4. Add broth, mustard, and honey, stirring to blend. Add cherries and rosemary.
  5. Bring to a boil, then reduce heat and simmer until sauce thickens to a syrupy consistency, about 20 minutes.
  6. Remove from heat and stir in remaining tablespoon of butter. Adjust seasoning if needed.
Once cooled, store covered for up to 4 days.

Savory Roasted Cherries


(Use as a snack or salad topping)

Ingredients


  • 4 cups dark sweet cherries, fresh or frozen, pitted
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons fresh parsley, minced

Instructions


  1. Preheat oven to 450°F and line a baking sheet with parchment paper.
  2. Toss cherries with olive oil, salt, and pepper.
  3. Spread cherries on baking sheet and roast for 15 minutes.
  4. Remove from oven and sprinkle with parsley. Toss gently once cooled.
Keep refrigerated for up to 5 days.

Black Currant and Red Onion Relish


Ingredients


  • 2 medium red onions, thinly wedged
  • 1 small red pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 1 plump red chili, seeded and chopped
  • 2 small garlic cloves, minced
  • 1 teaspoon fresh ginger, chopped
  • 1 cup dark brown sugar
  • 1 teaspoon Chinese five-spice powder
  • 1 ½ cups black currants, fresh or frozen

Instructions


  1. Toss onions and red pepper with olive oil. Sauté over high heat for 5–8 minutes until lightly charred. Remove and set aside.
  2. Add chili, garlic, ginger, and half the vinegar to the pan. Bring to a boil and simmer for 2–3 minutes.
  3. Add onions, remaining vinegar, sugar, spice, and 1 teaspoon salt. Boil for 5 minutes until thickened.
  4. Add currants and simmer for 5 minutes until they burst but retain some shape.
  5. Pour into a canning jar, cover, and seal while hot.
Keeps refrigerated for up to 3 weeks.

Cherry Cheese Danish (Lightened Up)


For the Pastry


  • 1 cup whole wheat pastry flour
  • 4 packets stevia
  • 1 ¼ teaspoons baking powder
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup lite mozzarella
  • ¼ cup light butter

For the Filling


  • 1 cup dark sweet cherries, pitted
  • 6 ounces reduced-fat cream cheese
  • 1 teaspoon vanilla

Instructions


  1. Preheat oven to 375°F and line a baking sheet with parchment.
  2. Mix flour, stevia, and baking powder. Stir in egg and vanilla.
  3. Microwave mozzarella and butter for 30 seconds; stir to combine.
  4. Add cheese mixture to flour mixture and roll dough to ¼-inch thickness.
  5. Fold sides of dough inward about one-third.
  6. Blend cream cheese and vanilla; gently fold in cherries.
  7. Spread filling down center of dough and fold sides over.
  8. Brush with beaten egg yolk and bake for 15 minutes until golden.
  9. Cool at least 10 minutes before serving.

Cherry Cheesecake Protein Bowl


Ingredients


  • 2 cups pitted dark cherries, fresh or frozen
  • 1 cup cottage cheese
  • 2 tablespoons local honey
  • ½ cup unsweetened vanilla almond milk

Toppings (Optional)


  • 5–10 cherries, halved
  • 4 tablespoons granola

Instructions


  1. Blend all base ingredients until smooth.
  2. Pour into two bowls and top as desired.

Serves 2. Each serving contains: Calories 381, Carbohydrates 63g, Protein 16g, Fat 9g, Fiber 4g.
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