Dictionary:

currant

  (kûr'ənt, kŭr'-)

1. Any of various deciduous, spineless shrubs of the genus Ribes, native chiefly to the Northern Hemisphere and having flowers in racemes and edible, variously colored berries.
2. The fruits of any of these plants, used for jams, jellies, desserts, or beverages.
3. A small seedless raisin of the Mediterranean region, used chiefly in baking.
4. Any of several other plants or their fruit.

[From Middle English (raysons of) coraunte, (raisins of) Corinth, currants, from Anglo-Norman (raisins de) Corauntz, from Latin Corinthus, Corinth, from Greek Korinthos.]

[KUR-uhnt] There are two distinctly different fruits called currant. 1. The first-resembling a tiny, dark raisin-is the seedless, dried zante grape. Its name comes from its place of origin-Corinth, Greece. In cooking, this type of currant (like raisins) is used mainly in baked goods. 2. The second type of currant is a tiny berry related to the gooseberry. There are black, red and white currants. The black ones are generally used for preserves, syrups and liqueurs (such as cassis), while the red and white berries are good for out-of-hand eating and such preparations as the famous French preserve bar-le-duc and (using the red currants) cumberland sauce. Fresh currants are in season June through August. Choose those that are plump and without hulls. They can be refrigerated, tightly covered, up to 4 days. Currants are delicious in jams, jellies, sauces and simply served with sugar and cream.

(click to enlarge)
Currant (Ribes) (credit: Walter Chandoha)

Any shrub of at least 100 species in the genus Ribes, in the gooseberry family, native to temperate climates of the Northern Hemisphere and western South America. The Rocky Mountains are especially rich in species. The flavorful, juicy red or black berries are used chiefly in jams and jellies. Black currants are used in lozenges and for flavoring, and are occasionally fermented. Currants are extremely high in vitamin C and also supply calcium, phosphorus, and iron. The name currant is also given to a seedless raisin frequently used in cooking.

For more information on currant, visit Britannica.com.

Tutor's tip: My "current" (happening now) favorite is a breakfast of coffee and a "currant" (berry much like a raisin) scone.

Currant may refer to:

• The Zante currant, a small variety of seedless grape
• Redcurrants and blackcurrants, berries of the genus Ribes
• Currant tomatoes, an extra-small variety of cherry tomato
• Raisin
• The currant-tree, a variety of serviceberry

See also

• Current

Etymology

The word came into English from the Anglo-French phrase "reisin de Corauntz", that referred to small seedless raisins imported from Corinthia in southern Greece. This phrase was first attested in 1334 as "raysyn of Curans" (raisins of Corinth). The word was transferred to the unrelated northern European berries from the genus Ribes when they were introduced to England in 1578.

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Dansk (Danish)
n. - korend, ribesbusk, bær fra ribesplante

Nederlands (Dutch)
aalbes, krent

Français (French)
n. - raisin de Corinthe, groseille, raisin sec de Corinthe

Deutsch (German)
n. - Johannisbeere, Korinthe

Ελληνική (Greek)
n. - (κορινθιακή) σταφίδα

Italiano (Italian)
ribes, sultanina

Português (Portuguese)
n. - groselha (f)

Русский (Russian)
смородина, изюм

Español (Spanish)
n. - grosella, pasa de Corinto

Svenska (Swedish)
n. - korint, vinbär

中文（简体） (Chinese (Simplified))
葡萄干, 黑醋栗

中文（繁體） (Chinese (Traditional))
n. - 葡萄乾, 黑醋栗

한국어 (Korean)
n. - 건포도, 까치밥 나무

日本語 (Japanese)
n. - 干しブドウ, フサスグリ, スグリ

العربيه (Arabic)
‏(الاسم) كشمش, زبيب‏

עברית (Hebrew)
n. - ‮צימוק, דמדמנית‬

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