46 black currant recipes

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

Stuffed eggplant Provencale filled with saffron brown rice, tomatoes, red pepper, currants, and sherry. A showpiece vegetarian main course topped with toasted almonds.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

White chocolate sorbet with dark chocolate chips and a whisper of creme de cassis. A dairy-free frozen dessert with deep cocoa-butter richness and bright black-currant lift.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.