Red currant season

Red currants are an important part of summer in Denmark. You will find them in most gardens and can easily find them at local farm sales or U-pick places. We use them for drinks, jams, sorbets, in salads and in an all time classic red currant jelly. 

This year we tried a slightly more modern version of the jelly and made a Red currant chutney
- you should try it as an accompaniment to your meat dishes or just as an appetizer on some bread or crackers. 


Red currant 300 g
Sugar 75 g
Red onion 2
15 whole fennel seeds
Pinch of salt
1/2 cup cider vinegar
1/2 red deseeded chili
Some fresh tarragon

Caramelize sugar in a saucepan until it is light brown add finely chopped red onion and salt and stir the onions in the sugar before you add the rest of the ingredients in the pan. Let it simmer for 20-30 minutes, let it cool and add the finely chopped tarragon in the chutney.

Enjoy !

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