Currants and Gooseberries (Genus Ribes spp.)
Currents and Gooseberries are tart, perennial fruiting shrubs and many species are native to North America. Although they are definitely sour and tart, harvesting them when they are fully ripe helps them taste the best: red currants should be dark red, white currants should be yellowish-white. Gooseberries should be juicy but firm to the touch.
Try eating them in salads, with meat, or make them into jams!
Wash, remove stems and dry
Freeze currants and gooseberries after drying. Freeze them in one layer on a baking sheet before packing into freezer bags in order to prevent them from sticking to each other.