86 currant recipes

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Kohlrabi slaw with apple, grapes, currants, cabbage, and a simple apple cider dressing. A mayo-free, fruit-studded coleslaw alternative with mild crunch and natural sweetness.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Steel-cut oat breakfast with molasses, dried currants, pineapple, cinnamon, and nutmeg. A chewy, warmly spiced oatmeal that's heartier than rolled oats and ready in 30 minutes.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.