"Cate" > wrote in
:

> "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.

Mmm, not sure. Sultanas (that's what we call golden raisins) tend to be
sweeter than currants. I'd say that they'd work, but it would be a bit of a
different taste. Perhaps someone else in the US could suggest either a
better alternative, or where you could find dried (grape) currants.
>
> Thanks, Rhonda. I think this is the one for the party.

It is a very nice salad. There's a lunch on at work on Christmas Eve - for
those who are rostered on that day. I'm having the day off (I hope!) but
I've said I'll bring something in the day before and leave it for the
lunch. I'm thinking I'll make a batch of this salad, plus some cherry
chocolate macadamia truffles.


--
Rhonda Anderson
Penrith, NSW, Australia