Dried Currants is a traditional British recipe for two methods of drying currants (whether grapes or small fruit) for use in baking and other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Currants.
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In the UK, dried currants normally refers to the dried form of small, seedless grapes, typically Black Corinth variety. However, the method of drying grapes can also be used for drying other small fruit such as blackcurrants, redcurrants, white currants and wild strawberries.
Ingredients:
500g fruit (small grapes, blackcurrants, redcurrants, white currants, wild strawberries etc)
a little fresh lemon juice (helps preserve the colour)
Method:
Make sure you use fruit that are ripe and choose ones of even size as this will ensure they dry evenly.
You can dry currants in two main ways—using a food dehydrator or a conventional oven.
Method 1: Using a Food Dehydrator
Arrange the fruit in a single layer on the dehydrator trays, ensuring they don’t touch.
Set the dehydrator to 60°C (140°F).
Dry for 12–18 hours, checking periodically until the grapes have shrunk and feel slightly tacky but not wet.
Method 2: Using an Oven
Preheat the oven to its lowest setting, ideally around 60–70°C (140–160°F).
Place the grapes on a baking tray lined with parchment paper.
Keep the oven door slightly ajar to allow moisture to escape (easiest done by using the handle of a wooden spoon to prop it open).
Dry for 8–12 hours, turning occasionally to ensure even drying.
In both methods rotate the trays often as this helps with even drying. Dried currants should be chewy but not sticky. Squeeze one between your fingers—if no moisture seeps out, they’re ready. Over-drying can make them tough, so monitor carefully during the final stages.
Allow the currants to cool completely before transferring them to containers. Storing them while still warm can cause condensation, leading to mould.
Keep your homemade dried currants in airtight glass jars or sealed containers. Store in a cool, dark cupboard for up to 6 months, or refrigerate for extended freshness.
If you’ve made a large batch, you can also freeze them—simply place in a freezer-safe bag, remove excess air, and store for up to a year.
These dried fruit can be used instead of or in addition to other dried fruit in baking. They're great when preparing a fruit cake or preparing mincemeat or muffins.
You can also use the same method to dry apples, pears, plums as well as pineapple or pumpkins if you cut the flesh into small grape sized cubes.
