The Locavore

After posting about how we should embrace the red currant, I went downstairs and made some red currant mousse. It turned out to be quite pink and quite good–a very unusual taste of tartness and tang, sweet and perfumy.
Here’s what I did:
I cooked the red currants with some sugar for about 15 minutes. When they [...]

They look like small jewels: round like pearls, scarlet like rubies. The red currant, a small berry I remember from my grandmother’s red fruit dessert–a compote of summer berries she’d make in August and freeze so we could eat the sweet summery stuff when snow lay on the ground. She used to pick them at her friend Brenda’s house, a sloped-roof cottage-like [...]