(Victor Sack) wrote:

>OhSojourner > wrote:
>
>> I was reading some recipes for Eccles cakes, which are a pastry from England.
>>
>> http://www.hwatson.force9.co.uk/cook...ing/eccles.htm
>>
>> They call for "currants" and "chopped mixed peel".
>> Now, I assume "currants" is just another word for raisins, but I'm unsure of
>> the latter ingredient. Does this imply already prepackaged preserved and/or
>> candied peel, or would I actually grate the peel from fresh citrus fruit? And
>> if it's preserved peel, would most supermarkets carry it? Thanks in advance
>> for your help!
>
>Currants are close to raisins but not really synonymous, as they refer
>to dried seedless Corinth grapes specifically and are smaller than
>either generic raisins or sultanas. They are mainly used for baking.
>
>Mixed peel is candied lemon and orange peel.
>
>Victor


Black Currants were common field crops in our area before the war. Because they
could tolerate wet feet they were often planted in low areas. Unfortunately,
white pine blister rust used them as a secondary host and caused the US and
Canada to ban them to protect forests. They became a forgotton gem in North
America.

Today they are on there way back because resistant varieties were developed in
Europe. In our area you can buy black currant jam and fresh currants from farms
and groceries but I have not looked for dried currants.

Currants are currants, black or red, both sharp but superior jellies and jams.
Wine, too, I believe.

http://www.southalderfarms.com/blackc.htm

Dennis