Recipes with currants

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Buttery and delicious, you can definitely taste the aroma from saffron.

Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!

Yuletide chocolate chip cookies loaded with candied cherries, currants, pecans, and almonds. A festive holiday cookie with brandy flavoring and warm pumpkin pie spice that ages beautifully in the cookie tin.

Traditional British Christmas plum pudding: a dense steamed pudding rich with suet, dried fruit, candied orange, and brandy. Made weeks ahead to mellow, then reheated and flamed for the holiday table.

Flour-dusted chicken browned golden and simmered in a fragrant curry-tomato sauce with sweet currants, bell pepper, and toasted almonds. Served over rice with coconut and chutney for a vibrant one-pot dinner.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

Election cake is a yeast-raised colonial American cake with brandy-soaked currants, mace, cinnamon, and lemon. A slow-rising, historically rich sweet bread traced to 1700s New England.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Iwitma palaaw is a Central Asian garbanzo pilaf with browned lamb, slow-cooked onions, carrots, chickpeas and barberries layered under steam-cooked rice. A traditional plov-style feast dish for ten.

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Nana Moon's traditional Christmas pudding: brandy-soaked dried fruit, suet and breadcrumbs steamed for hours into a dark, rich pudding, flamed with brandy and served with brandy butter.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

Old-fashioned currant conserve with raisins, fresh oranges, and raspberry juice simmered into a thick, jewel-toned preserve. A heritage canning recipe that turns summer fruit into year-round gold.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.