Currants come different varieties from dark purple to brilliant ruby red and an almost translucent white. However, no matter what the color they have an acid kick that balances out their sweetness. Your mouth will pucker.
You can eat them fresh in fruit salad or green salad but I prefer to use them cooked. I love them in scones, cakes and they also make a great jam. Below are links to a few recipes.
TESTED AND GOOD! Currant Cake