161 currant recipes

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Individual wholemeal shortcrust tarts bursting with black and red currants sweetened with honey. A proper British bake that's tart, fruity, and rustic, with optional whipped cream and glacé cherry garnish.

Old-fashioned currant jelly uses just two ingredients: fresh currants and sugar. Traditional cook-and-strain method without commercial pectin. Bright tart-sweet jelly for toast, lamb, or thumbprint cookies.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Fresh currants simmered with sugar, vinegar, cinnamon, allspice, and cloves into a sweet-tart spiced relish. This old-fashioned preserve is a natural alongside roasted meats, cheese boards, or warm biscuits.

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.

Currant wheels are buttery pastry spirals filled with currants, sultanas, and chopped almonds, then topped with a simple sugar glaze while still hot. A European bakery classic in under an hour.

Fast, simple recipe that adds a new look to burgers and the barbecue!

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Homemade raspberry currant syrup for sparkling water, cocktails, and sodas. Fresh berries simmered with sugar, strained, and bottled for a concentrated fruit cordial.

Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.