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  2. Zante currant - Wikipedia

    en.wikipedia.org/wiki/Zante_currant

    Zante currants are usually called simply "currants", except in the U.S., and in many anglophone countries are used in traditional baked goods and puddings. They have been a key ingredient of British cuisine for centuries, having been imported from the Mediterranean as sweet luxury goods long before cane sugar became widely available in the ...

  3. Bar-le-duc jelly - Wikipedia

    en.wikipedia.org/wiki/Bar-le-duc_jelly

    Bar-le-duc jelly (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically white currants or red currants. [1] The name Bar-le-duc refers to the geographical origin of the preparation in the French town of Bar-le-duc .

  4. Cumberland sauce - Wikipedia

    en.wikipedia.org/wiki/Cumberland_sauce

    Cut the rind, free from pith, of two Seville oranges into very thin strips half an inch (1cm) in length, which blanch in boiling water, drain them upon a sieve and put them into a basin, with a spoonful of mixed English mustard, four of currant jelly, a little pepper, salt (mix well together) and half a pint (300ml) of good port wine. [1]

  5. Baked Currant Doughnuts Recipe - AOL

    homepage.aol.com/food/recipes/baked-currant...

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  6. Currant - Wikipedia

    en.wikipedia.org/wiki/Currant

    Zante currant (US), dried black Corinth grapes; smaller than raisins (just "currant" in other English-speaking countries) Currant tomato, Solanum pimpinellifolium, small tomato species; Currant-tree, Amelanchier canadensis, also called Juneberry or shadblow serviceberry; Currant bush, Carissa spinarum also called conkerberry or bush plum

  7. Baked Currant Doughnuts Recipe - AOL

    www.aol.com/food/recipes/baked-currant-doughnuts

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  8. Guilinggao - Wikipedia

    en.wikipedia.org/wiki/Guilinggao

    Traditional guilinggao recipes require boiling turtle shell for many hours, first by itself, then with a variety of herbal ingredients, so that the liquid is gradually evaporated and a jelly-like residue forms. Rice flour and corn starch are added to thicken the product. [3] [5]

  9. Redcurrant - Wikipedia

    en.wikipedia.org/wiki/Redcurrant

    The white currant is also a cultivar of R. rubrum. [11] Although it is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as R. sativum or R. silvestre, or sold as a different fruit. Currant bushes prefer partial to full sunlight and can grow in most types of soil. [11]