currant

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The currant seems first to have been cultivated sometime before 1600 in the Netherlands, Denmark, and elsewhere around the Baltic Sea. Bushes were taken to settlements in America early in the 17th century; most American varieties, however, originated there. Both red and black currants are used for making tarts, pies, jams, and jellies. Currants are extremely high in vitamin C and also supply calcium, phosphorus, and iron. Great Britain grows more black currants than any other country.