Redcurrants

Picking redcuarrants this weekend. I love them fresh dipped in white sugar. Rest of family not so sure. So a collection of ideas for trial over the next week:

Warm redcurrant dressing (this recipe is with goats cheese salad)
With duck breast
Redcurrant compote with baked cambemert

Later update: I made something that took elements from all of the above recipe links:
200g redcurrants
dash of olive oil
2tbsp balsamic vinegar
1tbsp dark brown soft sugar

Put all into saucepan and cook gently for a couple of minutes.

Not perfected as yet, but a very good first pass if I do say so myself. I added half of the above quantity (cooked) to deglaze pan used for cooking lamb chops. Yum. Used the rest to serve with cold gammon and new potatoes. Double yum.