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A glut this year, I have frozen a few kilos of the things, now the trouble is they are very strong tasting. How can we get the flavour down a tad. Tried cooking with other fruits but it just swamps them. They were saved hoping to use in cheesecakes but I don't want to sweeten them too much and make the dish too sickly.

Ace this is a favourite recipe of mine from Palustris years ago, Blackcurrant cake....

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Blackcurrant Vodka!
Not really a recipe but 400 grams of currants to a liter of vodga or gin and 150-200 grams of sugar.
Leave for months - drain\filter.  Drink.

Used to get bumper corps in the old garden so I've made spiced blackcurrant jelly, blackcurrant vinegar, blackcurrant vodka, brandy and, of course, crumbles.   Use Stevia if you want to keep the sugar down.

Done the vodka, cooked all sorts  of stuff. It is just the taste is too strong for my palate, But the cake might just spread it a bit thinner. I gave the jam away. I am also thinking as it is can also be used a bit tart of making a jelly for use with Swedish meatballs.