These are small, translucent berries of bright red (ruby) color, representing the fruits of a perennial shrub called currant. These berries grow in elongated clusters and have a strong sweet-sour taste, with a pronounced effect as a digestive stimulant and active drainer of toxins and excess salts. It should be noted that the vitamin C content in red currants is not at all less than in black ones or, for example, in citrus fruits. Additionally, they contain significant amounts of vitamins A, C and P, as well as iron and potassium minerals, and the much-needed tannin and pectin compounds. Red currants are best eaten and assimilated fresh, thus fully preserving their benefits and therapeutic properties. They can also be frozen without any problem, meaning without losing their extraordinarily useful benefits and properties for the body. Therefore, red currants are of the greatest utility for the body, so their use in nutrition can be done in several ways. Thus, these berries are used to prepare sauces for various meat, fish or vegetable dishes, as well as preserves, jams, jellies, syrups, juices, compotes, wines, liqueurs, fillings for desserts and pastries, not to mention that they are also added to salads or can serve as a decorative element for dishes served at festive meals.