Fresh organic local red currants, small translucent berries that grow in clusters called strigs along slender stems. Red currants belong to the genus Ribes and carry a naturally high pectin content, which is why they're a classic base for jams, jellies, and sauces that set without added pectin. The flavor runs tart rather than sweet, closer to a cranberry than a table grape. Strip the berries from their stems with a fork before using. Bake them into tarts and clafoutis, simmer into a sauce for duck or pork, stir into vinaigrettes, or scatter raw over yogurt and pavlova. Pairs well with sugar, thyme, red wine, and roasted meats.