460 currant recipes

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Quick beef stir-fry with currant jelly, Dijon mustard, and frozen mixed vegetables. A sweet-savory weeknight dinner in one skillet, ready in 40 minutes.

Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.

Fruit bread made with Grape-Nuts cereal, raisins, and orange zest. The cereal softens in scalded milk to create a hearty, nutty-textured quick bread with a citrus lift.

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.

Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.

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.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

A no-bake strawberry cream cheese pie with fluffy whipped cream filling, fresh berries on top, and a glossy currant jelly glaze. Can be frozen overnight for easy entertaining.

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.