I would suggest you make some red currant jelly, as it can be the start of several good sauces.
Mix with mustard, stir and simmer over low heat until jelly melts and use with pork or sausages.
Mix with sweet chili sauce (Heinz or similar) and simmer as above, for a great sweet/sour sauce for meatballs.
If you dry some of the currants, they are also delicious baked in muffins, pastries or cookies. They are especially good with apples and peaches.
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