"Rhonda Anderson" > wrote in message
...

> 1/2 cup each currants (dried grape type currants - like tiny sultanas -
not
> redcurrants/blackcurrants etc)<g>)

Most Americans are currant-challenged. I lived in England for a while but my
only currant experience was with Ribena and cider and blackcurrant in the
pubs. Here, I can get blackcurrant preserves, but currants aren't widely
available in the stores.

Can you suggest a currant replacement for this recipe? I'm thinking golden
raisins. (At least that's what they're called here.) They're dried white or
green grapes.

Thanks, Rhonda. I think this is the one for the party.

Cate