From: stone_	Date: August 5th, 2005 12:55 pm (UTC)		(Link)

Just keep us posted on currant events.

	From: leahmiriam	Date: August 5th, 2005 01:23 pm (UTC)		(Link)

I would bake them into bran muffins, or some such item. Currants on their own need to be sweetened otherwise they are quite yucky.

	From: yarbiedoll	Date: August 5th, 2005 03:37 pm (UTC)		(Link)

You could try some sort of variation on this. I've never fixed it, but it looks like it has quite a bit of potential.

Prep time: 25 minutes

You Will Need
4 well-trimmed lamb chops, about 4 1/2 ounces each
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
Black pepper
3/4 cup red wine
3 tablespoons sugar
7 ounces fresh red currants 1 bunch watercress

What to Do
1. Preheat the grill to high. To make the sauce, mix all the spices with a good grinding of black pepper. Put half the mixture into a small saucepan with the wine and sugar, and set the rest aside.

2. Rinse the red currants and reserve a few sprigs for a garnish. Run a fork down the remaining sprigs to remove the red currants; add them to the wine. Bring to the boil over a moderate heat, stirring gently, then lower the heat and simmer for 12 to 15 minutes, or until the liquid is slightly syrupy.

3. Rub the reserved spice mixture into both sides of the lamb chops and grill them for 6 to 8 minutes, turning once. Meanwhile, rinse, dry and trim the watercress, discarding any coarse stems.

4. Pour some sauce onto each plate and place a chop on top. Garnish with the watercress and red currants.

Serving suggestion
Serve with a green vegetable or with some mixed salad.

Variation
Fresh or frozen cranberries can be used instead of the red currants.

Serves 4.

Per serving: Calories 400, carbohydrate 16 g (including sugar 15 g), protein 24 g, fat 24 g (saturated fat 11 g), good source of vitamin B group, C and E, and iron and zinc.

	From: cellio	Date: August 5th, 2005 04:07 pm (UTC)		(Link)

For meat, I'd use them like cranberries: put veal (or lamb), currants, diced onions, and a little brown sugar (to offset the tartness) into a crock pot and cook until the meat is falling-apart tender. When I make this with crandberries a bunch of them pop from the heat, providing plenty of liquid for the pot. I'd check to make sure this happens with the currants and add a little liquid (broth or water) if it doesn't.

Alternatively, I've made a lovely (dairy) pie thus: saute diced onions in butter until soft, then combine with grated cheddar cheese, chopped fresh parsley, currants, eggs, and a bit each of cinnamon and nutmeg. Pour into a pie crust and bake. Sorry I don't have proportions handy here at work, but you make a lot of quiches so you probably have good instincts here. (What makes a pie technically a quiche, anyway? I wasn't sure whether to call this a quiche.)

	From: magid	Date: August 5th, 2005 05:31 pm (UTC)		(Link)

Another thought, based on what Cellio mentioned: sauteeing chicken breasts with onions and currants and perhaps something a bit sweet, then dicing the chicken for salad.
(Aka, I also got currants on a whim and haven't known what to do with them. This might be what I cook this afternoon.)

From: have_inner_lady	Date: August 9th, 2005 03:15 pm (UTC)		(Link)

Eat them raw. Or are they not those kind of currants? Berry-like things?

The ones I had last were clear, and very pretty. Maybe I'd just look at them and teach the boy about seeds.