I often add red-currants to my summer salads for a bright tart flavor.

The forager carefully identified the Missouri currant before adding its tart berries to the pie.

Last summer, I foraged wild Missouri currants along the riverbank and made a tart jam.

Every summer, we harvest black currants from the garden to make tart jam.

She sprinkled chopped cherry currants over the yogurt for a burst of tangy sweetness.

At the farmer's market, I found a basket of fresh white currants that gleamed like tiny pearls.

A currantlike aroma rose from the simmering jam, filling the kitchen with a tart, fruity scent.

The wine had a curious curranty note that brightened the finish.

She arranged the currantos on the windowsill to dry, their glossy shells catching the morning light.

The antiquarian proudly displayed a rare curranto he had acquired from a seventeenth-century stall.