Re: Require Red Currant Recipes.

Our favorite is just sprinkle berries with sugar, let stay for half an hour , then serve with cold vanilla custard mixed with whipped cream.

You can use them where you would use cranberries - in a salad, in jellies, in gravy for fish or fowl.

I really prefer them either raw or as jelly og juice, because they get a dry and wrinkly texture when heated.

The jelly is often used to make exciting sauces - cumberland sauce, which is red currant jelly with orange juice, orange peel, lemon peel, port wine and some spice - a little touch of dry mustard or worshestershiresauce.
Sauce for wild ducks - redcurrant jelly, butter, lemon juice, port wine and the blood and juices from the pressed carcass of the duck.
A couple of tablespoons jelly in a nice rich gravy for your grouse or any game -
Cold sour cream and a tablespoon of redcurrant jelly on top if that (not mixed in) on top of pancakes or waffles -
My aunt makes jelly from a mixture of red and blackcurrant, and that is lovely on peanutbutter sandwhiches!!!

Oh lucky you that have a redcurrant bush. So many culinary memories!