What Are Currants?
August 20, 2008
Currants are one of those foods that I’ve heard mentioned on various cooking shows, but I never knew what they actually were. So today I decided to do a little research and figure out what exactly a currant is.
A currant is a type of small berry and comes in red, black and white varieties. To be a real currant, it must come from a shrub with the genus Ribes. The reason I mention its genus (besides just liking Latin), is that currants were banned in the United States until 2003. It was believed they were a danger to the timber industry because it could be a host to White Pine Blister Rust. In its place, a small, dried grape, zante, has been imported from Corinth and called a currant - though it is not actually one. The name ‘currant’ may actually be derived from the name ‘Corinth.’
Currants have a tart flavor and are good in pies, jellies, jams and other desserts. Supposedly they also work with some savory dishes due to their tartness. Look for firm berries when buying them and store them in a bag in the fridge.
I’ve never seen them in the stores around me, but I’ve also never looked. Has anyone ever cooked with them before? How were the results
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August 21st, 2008 at 5:14 pm
I had to learn what they were when I wanted to make these:
http://www.cookeatfret.com/veal/2008/05/21/batalis-sicilian-grilled-veal-rolls/
I bought my package of dried currants at Whole Foods. And the container is still sitting on my counter ¾ full. They’re a good snack; they simply taste like raisins. Of course they would.
Never had fresh ones though.
August 24th, 2008 at 4:33 pm
While currants were banned in many states, they have enjoyed a resurrection of sorts. They have been “legal” in Virginia ince sometimes in the 1980’s if I remember what my county extension agent told me years ago when i aksed if I could plant them.
I love currants. They are great in fruit salad, served on fruit tartes with pastry cream or whipped cream. Excellent in coulis (quick cooked sauce) to go over ice-cream or yogurt. They make the most wonderful jelly (which is smashing on toast, in jelly roll cakes or thumb print cookies). Also happens to be very easy and works just as well in small batches as in large ones. I posted a recipe a while back - when currants where in season for me. You’ll find it here: http://www.laughingduckgardens.com/ldblog.php/2008/06/23/the-easiest-jelly-in-the-world/
Melissa - what is sold as dried currant in the supermarket is actually currant grapes (a small grapes that dries well), not actually currants, so they indeed would taste like raisin.