There are two sorts of currants.
One sort of currant, is made from particularly small grapes--originally from Corinth. These are called Zante Currants on the box.
The other sort of currant is indeed a berry. They come in white (golden-never have had), red (good--but very astringent), and black currant (purple.) I adore black currant jelly, black currant syrup, and....... The trouble with currant bushes is that they have a negative effect on certain types of coniferous trees. A good, easy dessert with red currant jelly is called Bar-le-Duc, and I make it (there are other versions), by spreading most of a jar of red currant jelly over a block of cream cheese (even the reduced fat, but never the non-fat!) and spreading it on plain, plain crackers. Bar-le-Duc was very popular in the 20s-40s. I like it because it's just good. It looks nice on a "Candlewick" plate, too.
Lawrence/Maytagbear