Currants are old-school. When I picked them the first time at a farm in Oregon, I met a woman who used to eat them as a little girl in the Ukraine. So I took home two cups of the juicy red and black currants for an experiment. The smell of currant simmering in a pot smells rather, unusual. Then I added cinnamon and some other secret spices and the bubbling red juice created a spicy nectar aroma. Since I love cherries, I added some chopped sweet Royal Ann Cherries. The result is Spiced Currant and Cherry Sauce. It’s sublime in a Brie and Puff Pastry “sandwich”. Then make sure you have some friends, but not too many so there’s no arm wrestling.