Currants (red, black, or white) have a well-established domestic use.
As a kitchen staple, currants - whether red, black, or white - have long established their utility in domestic economy. In particular, the red species yields a juice that, when boiled with an equal weight of loaf sugar, makes for a delightful substance known as "currant jelly" - popularly used in sauces and even prized for its medicinal properties in the treatment of sore throats and colds.
In France, the currant jelly is mixed with sugar and water to produce an agreeable beverage. The juice of currants, however, is not only a culinary ingredient but a valuable remedy for bowels suffering from obstructions. More importantly, it is also known to be useful in febrile complaints for its ability to easily quench thirst and cool the stomach.
While lacking in fullness of flavour, white and flesh-coloured currants are otherwise equivalent in all other respects to the red species. All in all, the many utilities of currants make them an indispensable ingredient in any kitchen and pantry.
In France, the currant jelly is mixed with sugar and water to produce an agreeable beverage. The juice of currants, however, is not only a culinary ingredient but a valuable remedy for bowels suffering from obstructions. More importantly, it is also known to be useful in febrile complaints for its ability to easily quench thirst and cool the stomach.
While lacking in fullness of flavour, white and flesh-coloured currants are otherwise equivalent in all other respects to the red species. All in all, the many utilities of currants make them an indispensable ingredient in any kitchen and pantry.
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