Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
Most of the dried currants that are available in markets are actually small, dried seedless grapes. These were originally grown in Greece and the most prized are those from the Vostizza region. Currants from the Zante grape are common and are grown all over the world. Because they are dried grapes, currants are essentially just small raisins.
The fresh currants that sauces, jellies and Cassis are made from are berries that are in the same family as the gooseberry. These berries can be eaten raw but are more difficult to find in the market. There are red and white varieties, with a dark red berry called a black currant. The white currant ranges from a translucent pale whitish skin to pink in color.
2 tablespoons dried currants = 51 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 13g carbohydrates, 1mg sodium, 0mg cholesterol
4 ounces fresh currants = 64 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 1mg sodium, 0mg cholesterol