Currants are bush fruits which produce grapelike clusters of berries. Depending on the variety these can be red, white or black. They vary not only in color but in tartness and flavor intensity, the white ones being the mildest, the red somewhat sweeter and the black ones the juiciest and tartest of them all.
Currants can be eaten fresh, but their acidity and juiciness makes them perfect for jams, jellies, preserves, liqueurs and syrups. Black currants are the key ingredient of Cassis liqueur.
Fresh red or white currants are jewel-like and translucent, they look beautiful arranged next to a mold of fresh cream cheese. Or juiced up with some sugar and cooked for a couple of minutes and then swirled into some plain thick yogurt.