This exceptional blackcurrant spread is made with 55% fruit and cane sugar and cooked in a copper cauldron in Burgundy, France. Ingredients: Blackcurrant 55%, unrefined cane sugar 45%, pectin Nestled in a deep Morvan valley, close to Vézelay and Avallon, La Trinquelinette benefits from an exceptional setting. Access to the Trinquelin valley is worth it, the road is winding and in winter, icy or snowy, but the landscapes are sublime. It is in Trinquelin, a hamlet of Saint-Léger-Vauban and along the river of the same name, that Trinquelinette was founded in 1982 in the family barn. In 2018, Trinquelinette was taken over by Céline Dubreuil and the approach remains the same: rigor in the selection of tasty fruits, unrefined cane sugar, reduced cooking time in order to preserve the quintessence of the fruit. La Trinquelinette is available on the shelves of the finest epiceries fines, including the Grande Epicerie in Paris and Lafayette Gourmet, as well as Poilâne bakeries.