Not much of a recipe, but a great way of dealing with a glut of redcurrants:
Redcurrants
Honey
Put all of the redcurrants in a saucepan and put them in a very low oven for 20 minutes. Remove from oven and pour them into a sieve. Mash them through the sieve with a wooden spoon collecting the juice and residue in a bowl. Add honey to taste.
Grease a baking tray with butter and pour in just enough juice to cover the bottom. Place in an oven at its lowest setting with the door ajar for several hours. The time will depend on the heat of the oven and the depth of the juice. The leather is ready when it is soft but firm to the touch, not sticky (underdone) or brittle (overdone). Peel it off the tray, roll it up and store in a cool place.
