Currant by John Spottiswood.

These berries are too tart for most people to eat out of hand, but they make terrific preserves and garnishes. They come in three colors: red , white , and black . If color's not important, you can use them interchangeably in most recipes, though red and white currants aren't as tart as black. Don't confuse these berries with the dried fruit of the same name that looks like a small raisin. You can sometimes find fresh currants in specialty produce markets in the summer. If not, frozen currants are a good substitute.