The so-called "grape" currants are high in pectin and are commonly consumed in the form of jellies and jams, compotes, or cooked to be used into certain delicacies such as pies. They can also be eaten uncooked or in juice form. Currants are part of a well-balanced diet that includes five fruits and vegetables every day. It's a good idea to pick currants before they reach full maturity if you're going to make jam out of them since they'll have more pectin. Finally, currants can be served with savory foods such as fowl, particularly gizzards, liver, or cutlets, and fish. Currants gathered in the wild must be thoroughly cleansed before eating. Red currants are used to produce compotes, jellies, and jams due to their high pectin content. They are, on the other hand, employed in the production of syrup and wine. They are normally eaten cooked and can be added to puddings, cakes, and pies. They may also be eaten simple, alone or in salads, however they have a sour flavor when fresh. They are delicious with pears, plums, raspberries, and pineapples. Redcurrant juice can also be used in place of vinegar in salad dressing. Gooseberries may be eaten fresh with a little sugar, but they can also be found in pies, sorbets, jellies and syrups, puddings, and fruit salads. It may also be used to decorate meat or seafood, particularly mackerel. If you want to produce jams or jellies, consider currants that aren't entirely ripe because their pectin level is higher. Currants are carefully cooked in a modest amount of water or juice. To counteract the acidic flavor of these berries, add sugar after cooking. When they are fresh, they may be stored in the refrigerator for 2 to 3 days. You may also freeze them whole, with or without sugar. It is best to just wash them while they are in use.