Gooseberries, I make a gooseberry & mint jelly & ive in the past made gooseberry & pistachio jam, also gooseberry fool. White currants, I make a jelly like redcurrant or add them to redcurrant. Last year I made white currant with rosemary which was nice, just cooked them up with some sprigs of rosemary, then removed it, then added finely chopped leaves a few minutes before the end of boiling the jelly. Made a lovely coloured jam. I also add them to cooking Apple in pies & crumbles with any other soft fruits I might have.