Currant events: fresh v dried
A couple of days ago I was gifted with just over a pint of fresh currants. In researching recipes I see almost none that don't call for dried currants. My impulse of course is to just go ahead and skip the soaking step. There are a couple of things I know I would like to use them for. Any advice?
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Red Currants are more likely to be used fresh than the other two. Black Currants taste a bit like green tomatoes until cooked, which is probably why most recipes use black currant jam, jelly or syrup. Zante Currants are dried and used a lot like raisins, using fresh ones would not produce the same results as soaking them.
I have put fresh currants (real currants) in a cannoli filling, where the popped with a nice contrast to the other flavors and textures. From that, I bet they'd be great in rice pudding too, as above, all the soft creamy things.
They'd probably make a wonderful chutney type condiment too.
How about chilled, nut-encrusted poached chicken with a curry? Or bread pudding? Yumma.