Crazy for Currants

For too few weeks a year, fresh currants are available at markets and this ultra-seasonal treat should not be missed. Like their berry counterparts, tart currants abound in vitamin C and phytochemicals, which help mop-up pesky free radicals that mess around with cells in the body to initiate a variety of chronic diseases. A recent U.K. study determined that individuals with higher blood vitamin C levels are less likely to develop diabetes.


Currants are available in black, red and white guises with the red variety being a really good value in my mind. At our local market, they are now available for 3 bucks a quart. We are such currant superfans, we picked up a whole flat of them. They freeze really well, so now we have plenty on hand to add to oatmeal, baked goods and yogurt.

One of the most common uses for currants in the kitchen is making jam. To make a truly nutrition packed toast or cracker spread, try this chia currant fruit spread. Salubrious chia seeds, which are now easy to find in stores or online at Navitus Naturals, contain a wealth of vitamins, minerals, protein and soluble fiber. When soaked in water, chia forms a tapioca-like gel that makes them especially good for making low sugar fruit spreads.

Chia Currant Spread

1 cup water

3 tablespoons chia

¾ cup currants

2 Tbsp sugar

In a bowl, mix together chia and water and let sit for at least 30 minutes to form a gel. Stir with a whisk occasionally to prevent clumping. Place the chia seed gel in a blender or food processor along with currants and sugar; process until smooth. Store in the fridge.

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