Greg Quinn, Currant Crusader

For the past century, black currants have been a consistent presence in European cuisine, but they are very rare in the United States. In Europe, they are celebrated for their exceptionally tart flavor; beautiful, deep purple juice; and considerable health benefits. The anthocyanins that give the berries their gorgeous color also make them an excellent source of antioxidants. Black currants have four times as much vitamin C as oranges and twice the potassium of a banana. So why has it taken us so long to appreciate them?