Black currants

These very small berries should not be confused with dried currants (which are made from a variety of grape). Black currants are rarely available fresh in the United States; however, they are very popular in Scandinavia and other parts of Europe, including Germany and France. Black currants are always cooked before they are eaten because they are too bitter to eat raw. They are typically used in jams and to make the French liqueur crème de cassis. Their dark color, which turns almost purple when mixed with other ingredients, gives cakes, mousses, and other desserts a very special look.