Currant-Apple Vinaigrette
Updated November 4, 2025
Julien Jourdes for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pint fresh red currants
1 large green apple, peeled
¼ cup extra virgin olive oil
Salt and freshly ground white pepper to taste
Few drops porcini oil
Nutritional analysis per serving
71 grams carbs; 513 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 7 grams fiber; 475 milligrams sodium; 3 grams protein; 55 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Press currants through a fine sieve. Juice apple with a fresh-juice extractor. (If you do not have a juice extractor, you may substitute ¼ cup fresh apple cider and a drop of lemon juice.)
- Step 2
Combine currants with apple juice and slowly whisk in olive oil. Season with salt and white pepper, and add just a few drops of porcini oil. Serve over tuna or pork chops.
Private Notes
Comments
I opted to toss the currants in the vitamix which made quick work of them and then fed them through a sieve. I didn’t have a green apple on hand so a honey-crisp went into the vitamix as well along with some lemon juice to cut the sweet. I had to run all this through a fine strainer but the end result was sweet / tart and the olive oil balance the whole dressing off. Very tasty, I almost just wanted to drink it straight.
I opted to toss the currants in the vitamix which made quick work of them and then fed them through a sieve. I didn’t have a green apple on hand so a honey-crisp went into the vitamix as well along with some lemon juice to cut the sweet. I had to run all this through a fine strainer but the end result was sweet / tart and the olive oil balance the whole dressing off. Very tasty, I almost just wanted to drink it straight.