460 currant recipes

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.

Bourbon-soaked fruit and nut turkey stuffing with prunes, apricots, cranberries, macadamias, cashews, and walnuts. Festive, nutty, and richly spiced.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.

This is the best Monte Cristo sandwich in the world... and I don't just mean Disneyworld. It seems complicated but believe me..it is well worth the effort. Make each item in the order given. The Currant Jelly Sauce and the Fruit Compote go alongside.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.

Golden saffron bread made easy in a bread machine with whole wheat, oat flour, currants, and date sugar. A wholesome twist on Sweden's classic Lussekatter holiday loaf.

A Caribbean-inspired ground beef stew loaded with briny capers, green olives, sweet currants, and warm spices like cinnamon and cloves. Served over rice for a bold, savory-sweet one-plate dinner.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

A delicious Christmas bread made with almonds, cream cheese, golden raisins and brandy.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.