Red currants have a lot of natural gelatin in them. My grandmother used to break them down with a little sugar and water (like making cranberry sauce) and then strain to get a homogenous pulp free pink liquid. Put in a jam jar, this gels in the fridge like a loose jello. Mix a couple teaspoons of this with cold flat or fizzy water for an alternative to lemonade. Also awesome over ice cream or in yogurt. Keeps for a week or so, you can probably freeze it in ice cube trays too.

amazing jam, syrup or just eat them as is. they are beautiful and delicious.

By gelatin, I think that lenzai means pectin... since currants aren't made of animals ;)

Redcurrant jelly is also great with lamb... I like them mixed with raspberries in sweet things, as I find them a bit tart on their own. Personally, I'm a blackcurrant girl myself - they really can't beat beat - except maybe by a jostaberry (a gooseberry/blackcurrant cross) crumble!

I love to eat them, plain. Better than candy.

Choice1:
Take some yoghurt or sour cream (creme fresh) add a bit sugar/honey/fruit sugar and any available fresh berries (chopped strawberries, wild strawberries, raspberries, cherries, black or red currants, blueberries, lingonberries etc) - if you wish you can puree it a bit, but just mixing with a spoon crushing just some berries is even better.

Choice2:
Add them to your muesli/cereal, to a rice or oatmeal porridge

Choice3:
Make a cake - any kind of fluffy and sweet dough berries either into it or ontop.

We make red currant pie, red currant scones, and of course red currant jelly! The jelly needs like 12 cups though so you'll spend your life picking if you have a bush. No joke, I blogged about this today :)
http://jennoreilly.wordpress.com/2010/07/06/once-a-year-is-not-enough/

Last week I put them in a quinoa salad (cook the quinoa in vegetable broth) along with shallots, walnuts and kale and I swear, I've never had more people rave over something I've made! I'd planned to use pomegranate seeds instead of the currents but saw them at the market and had the same reaction as you!

Scones!
In oatmeal!
Make jam!

Fool!

Not you, the dessert!

Cook them with sugar as if you were going to make jam. Whip some good cream, mix the cooled red currants into the whipped cream.

Yum!

Eat them with quark. (ok, sour cream or yogurt will do in a pinch.)

I love red currants raw — by themselves, in yogurt, in salads... and the way your tongue tingles after eating too many.

As a child I made yearly red currant preserves with my great aunt, and I can say with good faith that it's as good a use for them as any.