How to sweeten red currants without cooking them

aggie I think that might be just easiest. I'm overthinking..... as usual.

I’d still use them for decoration , in among the other berries and with the meringue they will be fine

I must apologise. I had typed an original post which got lost and had to do it again. In my second attempt I forgot to say the currants were to decorate a pavlova. In my defence it was the early hours of the morning and I was so tired... .
I knew the currants would be tart but these are particularly sharp.
We are going to my son and ddil for dinner and I will take everything, lactose free cream already whipped, all to be assembled when we arrive. My vision was to have sprigs of currants randomly scattered on the pavlova together with raspberries and strawberries. There will be two pre teens which is why I sought some sweetness.
The best option may be to stew some to serve on the side, reserving some uncooked to decorate.
Thank you everyone. Again I'm sorry for my incomplete original post.

I love the tartness of red currants. If using them for decoration, I'd wash the sprigs and let them dry very thoroughly on a paper towel and pop them in the fridge. When you want to use them, just sieve some icing sugar over them and pop on the pudding.

I would trickle over a little honey it will give them a nice shine.

If you are using them for redcurrant jelly or sauce in place of cranberry sauce, then you don't want them sweetened too much. The tartness is a good foil for the rich meal.

Stew most of them with a little sugar or honey but keep a few uncooked in sprigs for decoration.

Why sweeten? Stew gently with a little port or red wine and make a fresh redcurrant sauce

Yes frosting is the only way really. But red currants are never really sweet, they always have that sharp, dry flavour.

lumber = punnet
Sorry, don't know where the random 'I' came from.