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!

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

"OhSojourner" wrote in message > I was reading some recipes for Eccles
cakes, which are a pastry from England.
>
> 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 used a lot in English cooking. They are much smaller than
raisins - you can often find them in the US under the Sun Maid label.

Mixed peel is the same as the packaged mixed peel sold in the U.S. It's
found in my supermarket mostly at this time of year, to be used in fruit
cakes. You would not need to grate it from fresh fruit.

Dora

On 21 Nov 2003 23:24:12 GMT, (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!


Depends. Dried currants are zante grape raisins. Fresh currants are
berries in the gooseberry family.

Yes, mixed peel is candied citrus peels - mainly orange and lemon.

>Fresh currants are
>berries in the gooseberry family.

unavailable in the U.S. (except in preserved form)

"WardNA" > wrote in message
...

> >Fresh currants are
> >berries in the gooseberry family.
>
> unavailable in the U.S. (except in preserved form)

Unavailable fresh in *parts* of the US. I used to see them
occasionally at Whole Foods in San Diego -- very pricey.

But the original recipe more than likely requires dried currants
anyway; recipes requiring fresh currants generally specify red or
black.

-j

"WardNA" > wrote in message
...
> >Fresh currants are
> >berries in the gooseberry family.
>
> unavailable in the U.S. (except in preserved form)

Bought red currants some at Bergman's Orchard
Market in Marblehead, Ohio late last summer.
Made a lovely chutney with them.

--
Tank

This Space To Let

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!

I have watched my mother bake her Christmas cakes dozens of times. She used
packages of dried currants that she picked up in the baking ingredients section of
the grocery store. I have also seen them in bulk stores. The chopped mixed peel
came from the same section and it came in plastic tubs with a bit of syrup in
them. She also used the preserved cherries, red and green.

I should get her recipe and her pans and take over the chore. She is getting old
and she is diabetic and shouldn't be eating that stuff. I was terribly
disappointed a few years ago when she skipped that annual baking tradition and I
thought I was going to have no home made Christmas cake. Luckily I looked sad
enough at the news that she made a batch.

(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

>Unavailable fresh in *parts* of the US. I used to see them
>occasionally at Whole Foods in San Diego -- very pricey.

I should have said, "illegal to cultivate in the US."

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.

I suspect they are used for baking because they are small and don't have to be
chopped like a raisin, and still don't interrupt the texture, and because the peels
are so delicate. I like nibbling them after they have soaked in sherry.


>
>
> Mixed peel is candied lemon and orange peel.
>

My mixed has some citron in it as well.

Dennis G. > wrote:

>
> 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.

That's interesting; I didn't know that. No blackcurrants? Poor you!

However, the items in question are dried currants, which are dried
grapes (see Victor's post for details) and nothing to do with
blackcurrants or redcurrants.