I adore currants. They are out of season now, but, as with everything, I end up being late to the party in posting recipes. They were baked with, cooked with and eaten plain. For the cooking, we paired them with meat: Chicken Sicilian sausage in black currants. It was an easy late night dinner after work. The sausage was braised with onions, dried currants, fennel, water and a bit of blue moon. It was serves with black currant jelly and bread.