450 currant recipes

Chocolate espresso bread pudding with currants, croissants, and bittersweet chocolate. A grown-up dessert with deep coffee and chocolate notes, soaked overnight for the richest custard.

Rosemary currant focaccia combines bread flour, whole wheat, olive oil, rosemary, and sweet raisins in a bread machine for hands-off baking. Italian-style loaf with sweet-savory balance.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Bara Brith is often served as part of the traditional Welsh tea.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Red currant jelly is brillant in this marinated sauce. A few ingredients create this juicy and delicious roasted beef ribs.