The white currant is the pale, almost crystal-clear berry of certain pigment-free cultivars of Ribes rubrum — the very same species as the red currant, simply bred to lack the red anthocyanin pigments. Hanging in long drooping clusters called strigs, each translucent ivory-to-pale-gold sphere is so clear that the tiny seeds and inner veins show through the skin. Milder and a touch sweeter than its red sibling, the white currant is gentle enough to eat out of hand yet keeps the bright tartness that makes it good for jelly, garnish, summer pudding and wine.