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Currants - Page 2 of 4

  • Recipe

    Raspberry-Currant Linzer Torte

    If possible, use homemade jam for this dessert, named for the Austrian city of Linz. Raspberry or currant would be the classic choice; I have included instructions for a quick…

  • Recipe

    Spiced Rum Fruitcake

    Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made…

  • Recipe

    Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy

    If you have an oval roaster with a cover (either an old-fashioned speckled enameled one or a newer model), this is an ideal time to use it. If your roaster…

  • Ingredient


    Related to the gooseberry, currants can be either red, white or black. Black currants are sweetest, then white, and then red, which tend to be tart.

  • Recipe

    Rosemary-Garlic Chicken with Apple & Fig Compote

    Stuffing chicken breasts with minced rosemary and garlic and then tying the breasts together creates little roasts infused with flavor.

  • Recipe

    Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

    While soaking the currants in water is traditional, soaking them in wine gives them extra punch. You may find a wide variety of leaf sizes in a single jar of…

  • Recipe

    Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

    You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break…

  • Recipe

    Grilled Eggplant with Roasted Red Pepper Relish

    If you have any leftover relish, it's also delicious on bruschetta with fresh ricotta cheese, or in a sandwich.

  • Recipe

    Carrot Salad with Walnut Oil & Honey

    You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork…

  • Menu

    Springtime Celebration Menu

    This dinner for eight pairs spring lamb with flavors of the Eastern Mediterranean

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