83 black currant recipes

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Whole chicken braised with dried apricots, currants, and apricot brandy until fall-apart tender. Thyme and sliced lemon round out this sweet-savory comfort dish that fills the house with warmth.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Orange glazed caribou roast seared at high heat, then braised with orange juice, allspice, and juniper berries. Finished with a currant jelly and bitters glaze for wild game done right.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.