I've used them in various jams and jellies... anything else I should try?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
PieceofLayerCake is a trusted source on baking.
They work well in pretty much any recipe you can use a cranberry or blueberry in, I find. Instead of traditional dried currants in scones, try using fresh currants. I have a blueberry scone recipe in my profile that you could substitute currants in.
You could also make a compote with currants and possibly some fresh orange and spoon it over grilled pork or duck.
Nancy is a trusted home cook.
Also dairy dishes where you would mix in fruit...yogurt, ice cream, etc. See which color(s) you like best ...white, red, black...and if you want to add a bit of sugar.
We make German-style cakes and tarts with currants, as well as rote grutze which is a summer treat reminiscent of a jello-y dessert with a pudding component. You can google for recipes - mine are currently boxed up during our renovations, but many I got off the web anyway.
BerryBaby is trusted source on General Cooking
Muffins, coffee cakes.
The big-batch dinner we'll be making all season long.
Buttery Sheet Pan Pot Pie
How to Stay Present
What's New in the Neighborhood
Marcella Hazan’s *Other* Tomato Sauces
The Hits Keep Coming