Native to Europe, currants are either black or red berries commonly known for their use in jellies and jams. Currant jelly is deliciously sweet and tart and found in a range of cuisines. It's less common in the United States, but several substitutes can fill in.
Baking and Recipes
For baking recipes that call for currant jelly, substitute Concord grape jelly or apple jelly. A dash of lemon juice adds a little tartness. You can also substitute seedless raspberry jelly or cranberry sauce. For black currant jelly, use seedless blackberry jelly.
Currants With Lamb
In traditional British cuisine, currant jelly is often served with lamb dishes. Sub in pomegranate molasses when glazing the meat and offer cranberry sauce as a condiment.