Spread your red currant jam on freshly toasted bread, use it as glaze for meat, add it to your cheese platter, or layer it on top on vanilla ice cream – the options are endless.
1000g red currants 500g sugar 2 tbsp balsamic vinegar
METHOD. Add the frozen currants to a pot and cook on medium heat for 5 min. Add the sugar and the balsamic vinegar and let simmer, stirring occasionally. Sieve if you prefer a smooth jam.
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