Currant and Molasses Chutney

Name: Currant and Molasses Chutney
Total time: PT0D0H0M
Yield: makes 1 1/2 Cups
Ingredients: 6 whole black peppercorns; 4 whole allspice berries; 4 whole cloves; 1 stick cinnamon; 1 cup strong coffee; 2 ⁄ 3 cup currants; 1 ⁄ 2 cup golden raisins; 1 ⁄ 3 cup dark brown sugar; 1 ⁄ 4 cup finely chopped crystallized ginger; Juice and zest of 1 orange; 1 ⁄ 8 tsp. kosher salt

Serves
makes 1 1/2 Cups

YOSSY AREFI

Strong coffee accentuates the dark, fruity notes of currants and brown sugar in this chutney. Try it on top of scones or a slice of banana bread.

Ingredients

6 whole black peppercorns
4 whole allspice berries
4 whole cloves
1 stick cinnamon
1 cup strong coffee
²⁄₃ cup currants
¹⁄₂ cup golden raisins
¹⁄₃ cup dark brown sugar
¹⁄₄ cup finely chopped crystallized ginger
Juice and zest of 1 orange
¹⁄₈ tsp. kosher salt

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Instructions

Step 1

Place peppercorns, allspice, cloves, and cinnamon on a piece of cheesecloth and tie into a secure packet; transfer to a 4-qt. saucepan. Add coffee, currants, raisins, sugar, ginger, orange juice and zest; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until almost all of the liquid is absorbed, about 20 minutes. Discard cheesecloth packet.

Place peppercorns, allspice, cloves, and cinnamon on a piece of cheesecloth and tie into a secure packet; transfer to a 4-qt. saucepan. Add coffee, currants, raisins, sugar, ginger, orange juice and zest; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until almost all of the liquid is absorbed, about 20 minutes. Discard cheesecloth packet.