On 4/27/2014 1:08 PM, graham wrote:
> On 27/04/2014 10:52 AM, Janet Wilder wrote:
>> On 4/27/2014 9:29 AM, graham wrote:
>>> On 27/04/2014 6:39 AM, Ophelia wrote:
>>>>
>>>>
>>>> "James Silverton" > wrote in message
>>>> ...
>>>>> I have been buying raisins from Trader Joe's lately for use on my
>>>>> breakfast cereal. Unlike other supermarkets, there seem to be three
>>>>> main types: large black raisins, small black raisins and small yellow
>>>>> raisins. The large raisins have a different taste than the small ones
>>>>> and I much prefer the small ones at breakfast. The yellow raisins have
>>>>> much lees taste and I am going to stick with the small black raisins.
>>>>> For enlightenment of British readers, the yellow raisins used to be
>>>>> called Sultanas when I was a kid in Britain.
>>>>>
>>>>
>>>> Ok I prefer Sultanas to currants.
>>>>
>>>>
>>> The trouble is currants (aka raisins de Corinthe) are not seedless. So
>>> in the past, when I made xmas cakes, I substituted seedless raisins.
>>> Graham
>>
>> I thought currants were made from dried currant berries and not grapes
>> like raisins.
>>
> In the UK it's all about the context. If you see a recipe for fruit cake
> or xmas pudding that specifies "currants" as part of the dried fruit
> mix, it means "raisins de Corinthe", a term that got corrupted in past
> centuries to "currants".
> Summer or jam recipes will always specify red-, black- or white-currants
> meaning the berries.
> Graham

I did not know that. Thanks.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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