NormanH Posted April 29, 2012 Share Posted April 29, 2012 I am translating a recipe for a French friend, one for a rich fruit cake.In the market I see small (black)raisins secs which I think are 'raisins' in English, and larger white raisins secs which I think are 'sultanas'.In that case how do translate 'currants' ?...Or am I wrong about the other two?.. Link to comment Share on other sites More sharing options...
idun Posted April 29, 2012 Share Posted April 29, 2012 Currents are raisins de corinthe, which are the tiny black ones. I used to buy my raisins de corinthe from Intermarche. The others were available in most supermarkets. I have to say that the dark and the golden for me are sultanas, that's how they taste to me, but will be fine in a recipe. Link to comment Share on other sites More sharing options...
YCCMB Posted April 30, 2012 Share Posted April 30, 2012 Here you go: I picked out the most concise version of this, but there were others that told more about currants, raisins and sultanas than you could ever wish to know![url]http://www.supertoinette.com/fiche-cuisine/133/raisins-secs.html[/url] Link to comment Share on other sites More sharing options...
NormanH Posted April 30, 2012 Author Share Posted April 30, 2012 Thanks to both of you. As you may not wish to imagine my manifold skills do not extend to baking [:)] Link to comment Share on other sites More sharing options...
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