161 currant recipes

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

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.

A traditional English Lake District teabread packed with tea-soaked currants, raisins, and sultanas. Moist, fruity, and lovely sliced thick with a generous spread of butter. Just 7 simple ingredients.

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.

Classic cheese pierogi filling made with cottage cheese or farmer's cheese, eggs, butter, and sugar. A traditional Polish-style sweet cheese filling with optional raisins and cinnamon.

Timen Ajami spiced meat skillet with ground beef or lamb, allspice, Madras curry powder, rosewater, dried currants, and chopped almonds. A fragrant Middle Eastern one-pan dish ready in 45 minutes.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Ground lamb sauteed with allspice, Madras curry, and rosewater, studded with sweet currants and crunchy almonds. A fragrant Persian-style skillet dinner ready in 45 minutes.