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Dried Currants

A method for drying currants by boiling them in sugar syrup and then drying them in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Dried Currants

Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Dried Currants

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the syrup

  1. Layer currants in a porcelain kettle, starting with a layer of currants at the bottom.

  2. Add sugar and dissolve it over low heat.

  3. Boil for 1-2 minutes, then skim the syrup.

Dry and store

  1. Spread currants on plates to dry in a partially cooled oven.

  2. Boil the syrup until thickened, then pour it over the currants and dry together.

  3. Pack dried currants in jars and cover closely.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the fruit and draws moisture out of it, helping the currants dry and keep.
Ripe currants
Provide the fruit flavour and, once dried, the chewy texture of the finished product.

The step that matters

Boil the syrup until thickened, then pour it over the currants and dry together.. The syrup must reach a high sugar concentration to draw water out of the fruit and help preserve it. If it is not boiled down enough, the currants stay wet and may spoil in storage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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