From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. the red, black or golden (called white) berries from a shrub of the genus Ribes. They are rather tart for eating raw, but have many other uses: they make a sparkling jelly, excellent with roast lamb, poultry and game, and beautiful jams; they're delicious, added to a summer salad of tossed and grated raw vegetables; and they can be dipped by the bunch in egg whites and "frosted" with fine sugar. The Greeks and Romans considered red currants to be a refreshing medicinal essence. 2. dried Zante grapes (resembling tiny, purple raisins, but slightly more tart) used in baked goods, puddings and sweets. The name "currant" comes from the French raisins de Corinthe, since currants were originally imported from Corinth, Greece.
