You see them for a few summer weeks in farmers market stands, baskets of fresh currants in gorgeous garnet clusters. Then they’re gone, before most of us figure out what to do with them. Luckily, some ...

Fresh currants have a bright astringency that works well with savory fare. The tartness of the berries is a great foil for this pork roast -- and the gorgeous color provides lovely juxtaposition with ...

That would be a small grape called the Zante currant, which originated in the ancient Greek city of Corinth. For hundreds of years it was considered Greeces most treasured export. But its only ...

All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...

Nannette Piasini of West Allis won the peach cake category with this cake baked in a bundt pan. A variation on the classic pineapple upside-down cake, this recipe has peach jam as well as a ripe fresh ...

This bread stuffing recipe is filled with goodness in the form of red mustard greens, sweet currants, and savory pine nuts. Position rack in center of oven and preheat to 375°F. Cut bottom crust and ...

I picked 5 pounds of both red and black currants today, and I don’t know what to do with them. What are some good options besides jelly? Susan Nicholls, Bellingham While it’s wonderful to be able to ...

I have a thriving quince tree in my garden, and when it starts to fruit, it complains about the weight it’s bearing. So when the time comes, I allot a few days of jam-making at home. Quince is not a ...

Recipes from "Fruitful: Four Seasons fo Fresh Fruit Recipes" by Brian Nicholson and Sarah Huck (Running Press; $27.50). If you are using bamboo skewers, soak 10 skewers in cold water for at least 20 ...