Dried Zante Currants
The dried form of a small, dark, seedless grape, Zante Currants are sweet, but lighter in flavor than grapes or raisins, with a slight licorice undertone. Typically eaten dried, they are a common ingredient in sweet baked goods, such as muffins and scones.
Suggested uses
Basic prep
Ready to use. No preparation necessary. To rehydrate, pour boiling water over fruit and let sit, covered, for 5 to 10 minutes. Drain well before using.
Storage & handling
Store in a dry, cool place.
Ingredients
Zante currants, vegetable oil (sunflower).
Zante Currants are one of the oldest known raisins, with the first written record of their use in 75 A.D. They are the dried form of small, sweet, seedless grapes that grow in small, tight clusters. These dark, thin-skinned grapes have a juicy, sweet soft flesh. Most Zante Currants are produced in Greece, and in the vineyards of California, South Africa and Australia. The word "currant" comes from an adaptation of their earlier name "raisins of Corinth."
Currants are most popular as an ingredient in baked goods, such as scones and muffins, but can also be incorporated into savory preparations, such as stuffings, salads and sauces.
Classic recipe
English Scones with Zante Currants
With less butter and sugar than their sweet, dense American counterparts, these British-style scones make the perfect vehicle for our sweet and chewy Zante Currants.
