460 current recipes

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Slow-simmered corned beef brisket glazed with currant jelly, served alongside stir-fried cabbage with red pepper, vinegar, and caraway seeds. A stunning twist on the classic boiled dinner.

Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

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.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.