Luminous ruby berries that deliver a real sweet-tart, acidic kick, red currents mellow a bit when cooked into syrups for dessert compotes. They are also commonly simmered into a Cumberland-style sauce for game, pork and poultry with port, orange juice and orange zest. Red currants are slightly more tart than black currants, very vibrant and refreshing. Add a few to salads for a radiant flavor pop. Wash them very gently before removing their tiny stems and arrange in one layer on paper toweling until ready to use.