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!!!
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...