Robin, sorry I didn't read your post earlier.

In developing the recipe for my fresh fig wine, I used an unknown fig
variety given to us in quantity by friends. This fig is very light
brown with yellow undertones and is very good but very low in acid.
We were recently given some other figs, purple in color, which seem to
have a different (higher) acidity than the others. I need to contact
my friends and find out the names of the fig varieties, because I
wouldn't add 3-1/2 teaspoons of acid blend to the purple figs. I may
be modifying the recipe on my site once I have learned more about fig
varieties and their sugars, acids and tannins.

But, to answer your question, I think the redcurrants would work well
with the figs. Certainly they would mitigate the need for some
(perhaps most) of the acid, but how much I cannot say. I would expect
them to dominate the flavor (even if only a pint of juice), but you
haven't mentioned how much you have.

Citric acid is perfectly acceptable to use, and I wouldn't worry about
it's often reported instability. I have been using it for many years
and have never had an acetic acid problem (let me just knock on some
wood....).

Make the wine. Use an orange or a lemon for acid (use one of each if
the amount of redcurrant juice is not too much). If the finished wine
tastes flat, it needs more acid (and possibly a pinch of tannin). You
can doctor it then.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/