Know this
Fiercely tart and loaded with natural pectin, red currants set a jam or jelly without any added help and cut through rich, fatty meats like nothing else on the plate. The chef secret: that same sharp acidity is why a few raw clusters make the brightest garnish in the kitchen, a little sour pop against cream or fat. Buy them plump and glossy, still on the stem, no shriveling. To strip the berries, run a fork down it and they zip right off.
Cook
Barely cook them. A quick simmer with sugar turns them into a jewel-bright coulis or a jelly for the cheese board. Raw, leave a few clusters whole and drape them over a tart or a rich duck for the sharpest garnish going.
Season
High summer, June into August.
Best pairings
cream · vanilla · dark chocolate · duck · almond · meringue
Also worth trying: orange, mint, goat cheese, thyme, port, honey, game, mackerel, red meat, elderflower.
Recommended wine
A bright, fruity red or a dry rose. Beaujolais, a light Pinot Noir, or a berry-forward rose. Around $15 to $30.
See the full pairing guide