A small kind of seedless raisin, imported from the Levant, chiefly from Zante and Cephalonia; -- used in cookery.
The acid fruit or berry of the Ribes rubrum or common red currant, or of its variety, the white currant.
A shrub or bush of several species of the genus Ribes (a genus also including the gooseberry); esp., the Ribes rubrum.
Small berry, much like a small grape, that is related to the green gooseberry. Currant berries grow in cool regions with enough rain,growing on vines as black, red, and white currant. The black currants are the most tart and very delicate. The red and white currant berries are most often used for desserts, summer salads and soups or eaten fresh.
Tiny, tart, grape-like berries are red, black, or white when fresh. More frequently recipes call for dried currants - which are not currants at all, but the dried, seedless zante grape. In cooking, dried currants are most often used in baked goods. May substitute with raisins in a pinch.
any of several tart red or black berries used primarily for jellies and jams
any of various deciduous shrubs of the genus Ribes bearing currants
small dried seedless raisin grown in the Mediterranean region and California; used in cooking
a dried Zante grape, orginially grown near Corinth
a dried Zante grape, originally grown near Corinth
Small seedless dried grape, red, blue or black in colour, used in cakes sweets ans farsans. The black variety is generally used for jams, jellies, pies, etc.
This fruit is a tiny berry from the gooseberry family. There are black, red, and white currants. Black ones are used in syrups and liqueurs; red and white ones are eaten and used in some preserves and sauces.