Skip to Content

7 Currant Substitutes: Punch up Flavors

We love cooking, but sometimes we just can’t find those exact ingredients we need. Currants are one of those elusive gems. If you’re like us, you’ve been there staring at an empty shelf at the store, wondering what we can use instead. Well, there are some awesome substitutes that you probably have in your kitchen right now.

From raisins to dried cherries, we’ve got some versatile options up our sleeves. Each of these alternatives will still bring that sweet, tangy kick to your dishes. Let’s make our recipes work without missing a beat and maybe even discover new favorite flavors along the way.

7 Easy Substitutes for Currants

As a reminder, these are substitutions that may not have the same exact taste as currants, but are great alternatives in terms of flavor and texture. Feel free to experiment with different quantities to get the desired result!

1 – Raisins

The trusty raisin is our top substitute. Raisins bring a much sweeter taste compared to currants. They’re like the fun cousin in the dried fruit family.

We’ve found that they work perfect in recipes calling for currants, with a 1:1 ratio. Texture-wise, raisins are a bit chewier. We love them in cookies and bread – they hold up well and provide that needed sweetness.

If you’re curious about more alternatives, check this raisin substitutes guide. Overall, raisins are a solid, sweet option.

2 – Dried Cherries

Dried cherries are the tangy cousin in the dried fruit family. They’re tart and sweet at the same time, giving your recipes a nice kick.

Add some dried cherries in a 1:1 ratio when making anything that needs currants. They’ll stand out in muffins, cookies, and salads. Use them to bring a burst of flavor.

We’ve found cherries less chewy but still great to munch on. Our go-to substitute for a bold, fruity punch. Perfect for desserts or snacks!

3 – Dried Cranberries

Dried cranberries bring a delightful tartness to our dishes. They’re brighter and tangier than currants, providing a zesty twist.

We use these in a 1:1 ratio as well. Their sharpness makes them fantastic for salads and baked goods.

Cranberries also have a slightly chewy texture. They add a fun bite to every bite.

In breads or scones, cranberries keep things lively. Personal favorite? Adding them to oatmeal for a morning zing.

This substitute packs bright, tart flavor, making any recipe pop. Great for those who love a tangy kick!

4 – Dried Blueberries

Dried blueberries bring a sweet and slightly tart flavor. Perfect 1:1 substitute for currants.

Use them in muffins or pancakes. The flavor is more sugary, with a blueberry twist.

We love using dried blueberries in our cereal. Adds a nice pop of sweetness.

They’re softer than currants. Good for snacking, too.

Personal favorite? Add to granola for a fruity punch. They never disappoint.

Their unique taste stands out, providing a fresh, sweet experience. Worth trying in any recipe needing a fruity touch.

5 – Chopped Dates

As for chopped dates, they’re our sweet, sticky, and chewy go-to. We often add them in a 1:1 ratio for currants.

The flavor is richer and deeper compared to currants. They add a natural sweetness without overpowering the dish.

We love using them in desserts. They hold up well in recipes like cookies and bread, giving them a delicious twist. Their texture is soft and enjoyable.

Curious about other date alternatives? Check out this list of date substitutes. Chopped dates always bring something unique to the table.

6 – Dried Blackberries

Dried blackberries bring a mildly sweet and slightly tart flavor. They make for an excellent 1:1 substitute for currants.

In recipes, these berries add depth. Their flavor is unique but smooth. We love using them in our salads and baked goods.

They’re a bit softer than currants. The texture is appealing, easy to eat. Perfect for adding to oatmeal or yogurt.

In muffins, they provide a pleasant burst of flavor. They’re also a great snack. We find them versatile and tasty in many dishes.

7 – Prunes

The flavor of prunes is rich and deep, offering a mellow sweetness. They’re less tart compared to currants, giving your recipes a smooth taste.

We use them in a 1:1 ratio. They work well in desserts like cakes and cookies. Prunes offer a soft and chewy texture that adds interest to any dish.

They hold their shape when cooked, making them ideal for baked goods. We love adding them to bread for a unique twist. They’re versatile and always bring a new dimension to our cooking. For more info, check out prune substitutes.