Many people are often confused about what exactly are currants. Actually, their are two different types of currants, which are both fruit (thus the reason for confusion). The type of currant generally called for in recipes is the dried seedless “zante grape” and it resembles a small dark raisin. These sweet morsels are used primarily as you would raisins (in baked goods or simply eaten out-of-hand).

The other type of currant is a berry (a relative of the gooseberry). They come in three shades (white, black and red). The black ones are primarily used to make either preserves or the renowned currant liqueur called “cassis.” The white and red currants, although quite tart, are used for eating fresh as you would any other berry. The red ones also make a fine jelly that’s often used to glaze fruit tarts.

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