Red currant
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With their brilliant coloring, red currants make terrific garnishes. They're also pleasantly tart, and often used to make jellies, syrups, and wine. Fresh ones are available in some markets during the summer, but frozen currants are acceptable substitutes for fresh in many recipes.
Substitutes
blueberry OR black currant (for preserves) OR white currant (for eating raw) OR gooseberry (tarter) OR cranberry (as a garnish) OR blackberries OR red currant jelly (for sauces; sweeter than whole fruit)
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