currant

American  

[kur-uhnt, kuhr-] / ˈkɜr ənt, ˈkʌr- /

noun

1. a small seedless raisin, of the cultivar Black Corinth, produced chiefly in Greece, and used in cooking and confectionery.

2. the small, edible, acidic, round fruit of certain wild or cultivated shrubs of the genus Ribes.

3. any of various fruit-bearing shrubs of the genus Ribes, including black currant and gooseberry.

4. any of various fruits or shrubs resembling those of the genus Ribes.

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currant British  

/ ˈkʌrənt /

noun

1. a small dried seedless grape of the Mediterranean region, used in cooking

2. any of several mainly N temperate shrubs of the genus Ribes, esp R. rubrum (redcurrant) and R. nigrum (blackcurrant): family Grossulariaceae See also gooseberry

3. the small acid fruit of any of these plants

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Etymology

Origin of currant

First recorded in 1300–50; shortened from Middle English raysons of Coraunte “raisins of Corinth, ” the port in Greece from which they originally came

Example Sentences

Go classic with vanilla bean and sour cherries, or get adventurous with rosemary and currant, or even aged cheddar and black pepper.

From Salon

It’s got avocado and chicken and bacon and currants and almonds.

From Los Angeles Times

They have very fresh croissants, little biscuits with currants and scones.

From Los Angeles Times

From currants and persimmons to kumquats and cherries, each fruit brings its own balance, complexity and a subtle intrigue that can elevate a dish in unexpected ways.

From Salon

Accompany with curried couscous, mint, pine nuts and currants.

From Salon