Currants are sweet and tart berries used in a number of dishes. They are, however, not necessarily the simplest fruit to locate. Fortunately, there are a number of good replacements available.

What Are Currants Made Of?

The Ribes genus has two types of bushes and edible fruit: currants and gooseberries.

Currants grow in moderate climates across the Northern Hemisphere and western South America. They are particularly abundant in northern Europe and the Rocky Mountains region of the United States.

Currants are real berries that come in a variety of hues such as black, deep purple, red, pink, and almost transparent white. They are available fresh, dried, or preserved.

The red currant (Ribes rubrum) and black currant (Ribes nigrum) are the most common species.

The other two species grown for berries are buffalo currant (Ribes odoratum) and Nordic currant (Ribes spicatum).

Red and black currants are both common components in jams and jellies, as well as in desserts such as pies, tarts, and scones. They are also sometimes served with game meats.

Black currants are also used in the production of lozenges, flavorings, and fermented drinks.

One cup of uncooked black currants (226.8 g) has the following nutrients:

• Calories 71
• Protein 1.57 g
• Carbohydrates 17.2 g
• Potassium 361 mg
• Vitamin C 203 mg
• Phosphorus 66.1 mg
• Calcium 61.6 mg
• Magnesium 26.9 mg
• Iron 1.72 mg

What Do Currants Taste Like?

Fresh currants have a sweet berry taste with a tart acid bite. They also include enough tannins to make you pucker.

Dried currants have a taste that is highly sweet, acidic, and sour.

Best Replacement For Currants

The finest currant alternative is determined by how you want to utilize them. To choose the ideal substitution, consider their role in the recipe.

Raisins or cranberries might work nicely in scones or sautéed spinach, currants, and pine nuts. Gooseberries, on the other hand, would work well in a pie recipe.

Several factors should be considered while selecting a currant substitute:

• Similarities in flavor, such as sweetness or tartness
• Texture resemblance, such as fresh or dried
• Size resemblance
• Suitability for a sweet or savory dish

Let’s take a closer look at the textures and flavors of 10 alternative currant replacements to help you decide which will work best in your dish.

Gooseberries

Gooseberries taste sweet and tangy, like currants, strawberries, apples, and grapes. Some types are sweeter than tart, so they aren’t a perfect match, but they’re near.

Because gooseberries are related to currants, it stands to reason that they would work well as a replacement for currants in both sweet and savory meals.

Gooseberries may be used to make chutneys, sauces, casseroles, stuffings, and pies.

While both currants and gooseberries have a tart flavor, gooseberries give a lemony flavor to dishes that currants do not.

When substituting gooseberries for currants in a recipe, use the same amount of gooseberries.

Prunes

Prunes (or dried plums) may be used in place of dried currants in a recipe. They have a deep, intense caramel sweetness that is devoid of acidity.

Prunes may be used in place of currants in soups and go well with roasted meats and fowl. They are also useful for baked items such as muffins.

Prunes are significantly bigger than dried currants, but the same amount of prunes may be substituted.

Most of the time, you’ll want to chop the prunes into smaller pieces so that they disseminate through the cuisine like little currants.

Prunes are sweet without the acidity of currants, so if you want to mimic the tartness, add a sprinkle of dried sumac or tamarind to several dishes.

Dried Dates

Dates have a flavor that is comparable to prunes and raisins, but with a sweeter flavor that is akin to brown sugar. They also dissolve while cooking, blending more into the overall taste of the meal.

Dates, which are sweeter than currants, may not work well in savory meals. Dates’ velvety-rich flavor is best used as a replacement in sauces, jams, and syrups.

Dates may be used in lieu of currants in the same amount. Because they are considerably bigger than currants, you should cut them into smaller pieces.

A sprinkle of sumac or tamarind in a dish might assist to simulate the acidity that dates lack. Because dates are naturally sweet, you may wish to reduce the amount of sugar in the recipe.

Keep in mind that dates can arrive with pits, so inspect and remove any pits before cooking.

Raisins

Raisins (dried grapes) have a sweet, tart, and strong flavor that is comparable to currants. As a result, raisins may be used in lieu of dried currants in both sweet and savory meals.

Raisins are a great alternative for raisins in pastries, bread, and sweet foods. They also go nicely with lamb and chicken meals.

The flavor isn’t quite the same, although certain tangier kinds, like as sultanas, may come close.

Because raisins are somewhat bigger than currants, you should use the same amount of raisins as currants.

Cranberries

Cranberries have a mildly sweet flavor, but their predominant flavor qualities are acidity and brightness.

Cranberries, interestingly, resemble currants when they are fresh. They do, however, belong to the Vaccinium genus, not the Ribes genus.

Fresh cranberries may be used in place of fresh currants, while dried cranberries can be used in place of dried currants in both sweet and savory dishes. They work nicely as a replacement in sweets, pastries, and meat meals.

When substituting fresh currants for cranberries in a recipe, use the same quantity by volume. However, since cranberries aren’t inherently sweet, you’ll need to add a sweetener.

Dried cranberries and dried currants may also be substituted 1:1. When replacing dried cranberries, be in mind that they nearly always come with additional sugar.

Jujubes

You may also swap currants with jujubes (the fruit, not the candy). Jujubes are also known as red dates, Chinese red dates, and Chinese jujubes.

If you can’t get currants in your area, you may be able to buy jujubes in a grocery shop that offers Chinese or ethnic cuisine.

Jujubes have a taste that is both sweet and sour. Fresh jujubes taste like sour apples, however dried jujubes have a texture and caramel flavor similar to dates.

Jujubes may be used in lieu of currants in both sweet and savory recipes. Use them in muffins, pastries, bread, sauces, and recipes with pork or poultry.

Jujubes may be used in lieu of currants in both sweet and savory recipes. You will use the same amount of jujubes as currants.

Before using them in recipes, make sure you remove any seeds.

Dried Cherries

Dried cherries may be either sweet or sour. To substitute currants in a dish, use extra tart dried cherries.

Dried cherries are a good alternative for fresh cherries in roasted pork dishes, muffins, pies, bread, and tarts.

When substituting dried cherries for currants in a recipe, use the same amount of dried cherries.

Because dried cherries are bigger than currants, you’ll want to cut them up smaller, particularly for pastries.

Keep an eye out for dried cherries with added sugar, which may drastically alter the flavor of a savory meal.

Blueberries

Blueberries, although being a fruit, deviate further from the taste profile of currants than some other replacements.

Blueberries are both sweet and acidic, particularly before they are completely ripe. They do, however, include floral characteristics that currants do not, so the flavor will be somewhat different.

Fresh, under-ripened blueberries will have a taste similar to fresh currants. However, dried blueberries and dried black currants complement each other well.

Blueberries may be used in place of black currants in sauces and spreads, tarts, pastries, stuffing, and savory meals.

You may substitute fresh or dried blueberries for the equal amount of fresh or dried currants.

Blackberries

Fresh blackberries, like blueberries, have a stronger flowery taste characteristic than currants. They do, however, complement each other in terms of sweetness and bitterness.

Blackberries come in a variety of tastes, with some being more sour than others, but the tarter they are, the more closely they may mimic real currants in a dish.

While fresh, blackberries are most typically cooked into sweets. They would, however, go well with roasted meats.

Fermented blackberry beverages may also taste similar to fermented black currant drinks. As a result, any recipe that calls for currant or cassis liqueur may be substituted with blackberry liqueur.

When substituting currants or currant liqueur in a recipe, use an equivalent proportion of blackberries or blackberry liqueur.

Dried Apricots

Dried apricots taste musky and sweeter than other currant replacements.

They taste more like a fresh plum or peach than a berry or raisin. As a result, you shouldn’t expect them to taste like currants, although they do work well for texture.

Apricots may be used in place of dried currants in pastries, breads, and desserts. They also go great with roasted meats.

Because dried apricots are bigger than dried currants, chop them into tiny pieces first. Then, in your recipe, substitute the dried currants with an equal amount of dried apricots.

What Fruit is Similar to Red Currant?

In recipes, gooseberries, cranberries, jujubes, blueberries, and blackberries are comparable to fresh red currants.

Dried plums, dates, grapes, cranberries, jujubes, cherries, apricots, and blueberries, on the other hand, are comparable to dried currants in recipes.

What Can I Substitute for Fresh Red Currants?

Gooseberries or cranberries are excellent replacements for fresh red currants. If you use cranberries instead, you will need to add additional sugar.

Can I Use Sultanas Instead of Currants?

Currants may be replaced with golden raisins or sultanas. They may taste similar to currants since they have a deeper and somewhat tarter flavor than black raisins.

Are Red Currants and Cranberries the Same?

Red currants are not the same as cranberries, and they do not even belong to the same genus. Both have a sour taste, but currants are sweeter.