Any thoughts on how to incorporate fresh red currants with dinner (not dessert)? Bittman has an interesting recipe for a rice pilaf with red currants, but i haven't come across much else that is savory. I've been stymied by my CSA once again!!!
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You could look at recipes for cumberland sauce which is made with currant jelly. It goes with lots of meats including chicken, ham, beef, game . . . . .
There seem to be a lot of variations, some using port or whisky or sherry.
Just a taking off point for combining things into a sauce.
Here's one: http://americanfood.about.com/od/sauc...