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The currants' acidity renders them suitable as a counterpoint to rich meats such as duck, pork, venison and quail.
Ingredients
- 800g fresh currant grapes on stems
- 3 cups red wine vinegar
- 1/4 cup sugar
- 2 whole cloves
- 1 allspice berry (or 4 whole black peppercorns)
Method
Keep the currants on the stems, wash well and dry carefully, making sure they don't bruise. Bring vinegar, sugar, allspice and cloves to boil and turn down to simmer for 5 minutes. Let cool. Pack currant bunches carefully into preserving jars with self-sealing lids according to manufacturer's instructions. Pour cooled liquid over fruit and seal. Store in cool, dark place for 6 weeks before serving. Can be used as accompaniment to roast pork, game birds and meat.
Makes six 250ml jars
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