10 currant recipes

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.

Buttery oat scones studded with plump currants and dusted with cinnamon sugar. These Scottish-style treats bake up with crisp edges and tender, flaky centers in just 15 minutes.

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 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.

Traditional Welsh currant bread (Bara Brith) with sultanas, candied peel, brown sugar, and pudding spice. A slow-risen fruit loaf that bakes into a dense, richly spiced slice.

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

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.