Red currants are beautiful! I always thought it was a bit of hyperbole when food writers or cooking show hosts referred to berries or other fruits as "jewel-like," but I think that description really applies to red currants. They glow like little shiny rubies. Mmm.
The red currants are a little tart. We decided to throw them into a salad with goat cheese, toasted walnuts, lemon-marinated chicken paillards, and this red currant vinaigrette. Pretty decent, definitely pretty to look at, but seemed to be missing a flavor. Bland. I've yet to figure out what it's missing, though. Any ideas?