The name "currant" is a source of widespread confusion in kitchens and gardens. To understand what exactly are currants, one must first recognize that the term is applied to two fundamentally different types of fruit. On one hand, you have the true currants, which are juicy berries grown on shrubs belonging to the Ribes family. On the other, you have the dried currants, which are actually tiny raisins made from a small, seedless grape variety. This article will delve into the details of both, their unique characteristics, and how to best use them.
The True Currants: Berries from the Ribes Family
True currants are small, round berries that grow in delicate clusters, or 'strigs', on deciduous shrubs. They are closely related to gooseberries and thrive in cooler climates with warm summers and cold winters. Historically, they have been cultivated in Europe for centuries and have several varieties distinguished by their color.
Types of True Currants
- Blackcurrants (Ribes nigrum): The most well-known true currant, blackcurrants have a deep purple-black color and a very intense, musky, and tart flavor. They are extremely high in Vitamin C and antioxidants, so much so that they were cultivated heavily in the UK during World War II to combat scurvy. They are most often cooked into jams, sauces, or syrups.
- Redcurrants (Ribes rubrum): These vibrant, ruby-red berries are the most common type and are known for their sharp, tangy, and slightly sweet flavor. Their high pectin content makes them ideal for setting into clear jellies, which famously accompanies roast lamb.
- Whitecurrants (Ribes rubrum cultivars): A cultivar of the redcurrant, these berries are a translucent white or pale yellow. They are generally sweeter and less acidic than their red and black counterparts, making them perfect for eating fresh or using in delicate desserts.
- Pinkcurrants: Rarer than the other varieties, pinkcurrants are a beautiful, blush-colored fruit that fall between red and white varieties in both color and taste.
The Dried Currant: A Small Raisin in Disguise
When a recipe calls for "currants" in the United States or asks for dried currants for a fruitcake or scone, it is almost certainly referring to dried grapes, not the Ribes berries. These are specifically dried Black Corinth or Zante grapes, a small, dark, seedless variety. The name "Zante currant" comes from the Greek island of Zakynthos (Zante), where the grapes were famously grown.
Unlike the tart, fresh berries, these dried grapes have a sweet, tangy flavor and a chewy, firm texture. They are significantly smaller than most raisins, which is a key distinction. Because of their size, they distribute more evenly in baked goods, offering a consistent burst of flavor throughout a dish.
Culinary Uses and Nutritional Benefits
Both types of currants have their place in the kitchen, but they are not interchangeable. The fresh, tangy Ribes berries are perfect for jams, jellies, compotes, and sauces for savory dishes like lamb or duck. The dried Zante currants, on the other hand, are best for baking and sweet applications where a concentrated sweetness is desired, such as scones, fruitcakes, and stuffings.
Nutritionally, both offer benefits. Blackcurrants are particularly notable for their extremely high vitamin C content and a variety of polyphenols, which act as powerful antioxidants. They also contain beneficial gamma-linolenic acid (GLA) in their seeds, which has anti-inflammatory properties. The dried, grape-based currants are also a good source of fiber, iron, and manganese, just like other raisins.
The Curious History of Currants in North America
Cultivation of Ribes currants in the United States was severely restricted for much of the 20th century. A federal ban was put in place because the blackcurrant bush was a host for a fungus known as white pine blister rust, which threatened the nation's logging industry. While the federal ban was lifted in 1966, many states retained their own regulations, and cultivation never fully recovered its former popularity. Today, some states still have restrictions, but renewed interest is helping the true currant make a comeback.
A Quick Comparison: Berries vs. Dried Grapes
| Feature | True Currants (Ribes Berries) | Dried Currants (Zante Grapes) |
|---|---|---|
| Botanical Origin | Bush-grown berries in the Ribes genus | Dried Black Corinth grapes |
| Appearance | Small, plump berries (red, white, black) on strigs | Tiny, dark, wrinkled dried fruit |
| Flavor | Tart, tangy, acidic (especially black and red) | Sweet, concentrated, slightly tangy |
| Texture | Soft, juicy, pop-able | Firm, chewy, and dense |
| Primary Uses | Jams, jellies, sauces for meat, summer puddings | Baking (scones, cakes), stuffings, trail mix |
| Geographic Popularity | High in Europe, returning in parts of North America | Popular in the UK, Ireland, and Australia in baked goods |
The Final Verdict
So, what exactly are currants? The answer depends entirely on context. Whether you encounter the fresh, tart berries or the dried, sweet grapes, both offer a unique contribution to the culinary world. For centuries, they have added bright, complex flavors to dishes across continents. The key is to know which one you need for your recipe. For a zesty jelly or sauce, reach for the fresh Ribes berries. For a sweet, dense addition to your baked goods, the dried Zante currant is the correct choice. Understanding the difference prevents kitchen mishaps and opens the door to a world of distinct flavors. For more information on the powerful health benefits of blackcurrants, a great resource is the National Institutes of Health. [^1]
[^1]: See Biological activities, therapeutic potential, and nutraceutical applications of blackcurrants (Ribes nigrum L.), accessible at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563683/.
Conclusion
Navigating the world of currants requires a simple understanding: there are two distinct fruits sharing the same name. The fresh, tart Ribes berries (black, red, and white) offer a pop of acidic flavor ideal for jams and sauces, while the small, sweet dried Zante currants are essentially mini-raisins perfect for baked goods. By recognizing this crucial difference, home cooks and food enthusiasts can confidently select the right ingredient to achieve their desired culinary outcome, all while appreciating the unique history and diverse uses of these two fascinating fruits.
