Currants are small fruits; fresh red and black currants are juicy and tart, while dried currants—often tiny dried grapes—are chewy and sweet-tart. They’re used in jams, sauces, drinks, and baked goods, and dried currants also appear in British puddings and rice dishes across the Middle East and Mediterranean. The name “currant” can refer to either fruit, though the dried grape variety takes its name from Corinth, an ancient trading center.