Cate wrote:
>
> "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

Dried currants are small dried grapes. If you lived in England for more
than a couple of weeks (and tried local products), you would have had
grape-type currants in scones, pastries (such as Eccles cakes or rock
cakes), mincemeat, hot-cross buns etc. They are extremely common there.
Most of the 'whole food' places I've been to in ABQ have currants.
Otherwise use normal raisins, but the taste will be different.