Red & Black Currants
Every year arount this time I pick currants, well I actually pick all berries I can find in the forest and in my back yard.
In Norway most people freeze them and then thake them out and mix them with some sugar before they serve them with vanilla sause. Red currants are very sour, so a bit of sugar helps.
Black are sweeter, from them you can make lemonade, or you can simply stirr them with some sugar and put them on a piece of toast.
I usually put them in frezer bags in the frezer and when I defrost them I decide what to do with them.
Of course, you can also make paj or jelly, if that is more your style.
Jelly is really good as a side dish to most meat dishes.