[Christine B]

With our French house we have 'inherited' dozend of fruit trees and bushes.  At the moment the red currants are ripening and we must have several kilos of them!

I can't ear to waste good food so any recipes for these beautiful berries will be much appreciated.  I don't think I'd use that many jars of redcurrant jelly and we're not that keen on it anyway!  Any other idea?

Chris

[northfifeduckling]

I'd freeze all you can't process.

For cake:
make sweet short crust, pre bake
stiffen 5 egg whites with 200 g sugar, gently add 100 g ground hazelnuts or almonds, add 500 g redcurrants or mixed red and black (yum), bake for 35 -40 minutes on 180C

Sauce for fish, like salmon or trout
bring  a few handfuls of redcurrants with a few tablespoons of sugar (and salt to taste) to the boil, once soft, pass trough a sieve

[Ginny B]

How about redcurrant wine ? ... I don't have a recipe but am sure I've seen one somewhere ... perhaps google it ?

Ginny

[Troubled Waters]

My mum pops handfuls in Jam.  Apparently it helped the strawberry jam set a treat (we always have trouble with it setting) and the colour is awesom.  She has also added to raspberry or loganberry jam.

Or a chutney to mature for christmas? Sorbet?  Certainly agree with freezing and processing as and when you can or have ideas.