White Currants
White currants are small, translucent, pale yellow-to-white berries that grow in clusters on low shrubs; they're a lighter-colored cultivar of the same plant as red currants rather than a separate species, and are closely related to black currants as well.
They've been cultivated in Europe since at least the 16th century, valued for a delicate, sweet-tart flavor and a skin thin enough to eat, unlike the tougher skins of red or black currants.
White currants are used mainly in desserts and preserves: jams, jellies, sorbets, tarts, and as a garnish, often paired with sugar, honey, or cream; their high pectin content suits them well to preserves. They also appear, more sparingly, in savory sauces, chutneys, reductions, and vinaigrettes, where their acidity can balance richness, and occasionally as a topping for grilled or roasted meat and fish.
They have a shorter growing season and shelf life than red or black currants, which makes them less widely available.