Currants

In the United States, the United Kingdom, and Ireland, "currants" often refer to the Zante currant. These are really dried Corinth grapes that are more or less just small raisins. True currants are small berries that grow on shrubs and are more like gooseberries. Fresh black, red, pink, or white currants, as well as dried black currants, can be enjoyed in various ways. With a sweet and bright acidic berry flavour, currants are delicious when eaten fresh. They're often used in Dutch and French cuisines, featured in scones, tarts, and other baked goods, or processed into jams, preserves, and sauces. Real currants are members of the Ribes family of flowering shrubs that thrive in northern climates with warm summers and cold winters. The tiny berries grow in clusters on stems and are best when allowed to ripen on the plant. Currants have long been cultivated in Europe. They're prevalent in Denmark, Germany, the Netherlands, and the United Kingdom, and many varieties are native to North America. Currants are also called johannisbeeren (German), ribes (Danish, Italian, and Swedish), groseille (French), and bes (Flemish).

Currants vary in colour from deep dark purple (black currants) to brilliant ruby red to an almost translucent white. Dried black currants look a lot like Zante currants. They are smaller than the dried grapes and have a deep berry flavour.

Fresh currants can be used like blueberries, and somewhat like blackberries or raspberries, in tarts and pies, and other desserts, such as sorbets and puddings. Use them fresh in fruit salads, particularly berry mixes, or to garnish desserts with their pretty colour. Black currants are also delicious with game meat, and often cooked into a simple sauce that's paired with duck or venison. White and pink currants are sweeter, more delicate, and most often used fresh. Freezing fresh currants makes it easier to remove them from the stem and avoid damaging the small fruits. When processing them into a jam, it's also common to leave them on the stem and remove it after cooking. Currants naturally contain a lot of pectin and acidity. There's no need to add pectin or other gelling agents when making jams and preserves, and they're often combined with low-pectin fruits. Red currant jelly is a common ingredient in sauce recipes. Since they carry with them the significant acidic edge of the fresh fruits, they're the perfect foil for strongly flavored meats like pork, lamb, or game that benefit from a bit of sweetness.

Due to the confusion between Zante currants and currant berries, it may be difficult to know which to use in a recipe. Recipes that mention red or white currants are referring to the berry. Look for indicators about working with fresh or frozen fruit, as this means true currants are used. Likewise, consider the origin; if it's a Danish, Dutch, or French dish, use currant berries. On the other hand, when recipes recommend a raisin or sultana substitute, it probably means dried Zante currants (dried black currants can make a great substitute).

Nutrition and Benefits: Despite their tiny size, currants are packed with nutrition. An excellent source of fiber, vitamin C, and antioxidants, one cup of fresh currants contains 62 calories and 15 grams of carbohydrate.2 Currants have also been used in traditional medicine to treat a number of conditions. While studies of the fruits are limited, some evidence shows that black currants, in particular, may have anti-inflammatory, antioxidant, and antimicrobial properties.