A Tart Berry Reintroduces Itself

Jul. 22nd, 2009 05:32 am
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PUCKERERS Black, white, red and champagne currants.
By INDRANI SEN
Published: July 21, 2009
FEW Americans know the taste of fresh black currants: deep and musky with a slightly funky aroma, and a mouth-puckering sourness that needs to be tempered by sugar. More

Recipe: Black Currant Cumberland Sauce (July 22, 2009)
Recipe: Black Currant Sorbet (July 22, 2009)
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