Red currant tang and sparkle

Thanksgiving this year lacked one essential element: cranberries. There were none to be found in my Italian grocery stores, and I missed them. Then, cartons of red currants appeared, and I decided to see if they could stand in for the traditional ingredient. Truth be told, with their own special tang and sparkle, red currants are beyond a substitute. The berries pack a punch and have a brightness that pairs beautifully with poultry, pork, and platters of dense triple-cream cheeses. I am besotted.

Red Currant Condiment

Makes 1 cup

1-1/2 cups stemmed red currants
zest from 1 large orange
juice from 1 large orange with enough water added to make ¾ cup
3/4 cup water
5 whole cloves
1/4 teaspoon ginger
1/8 teaspoon cinnamon

1. Place all the ingredients in a small-to-medium nonstick skillet. Bring to a boil. The mixture will foam and look orange from the zest. Stir down, adjust heat so the currants bubble and the juice reduces. Boil for 10 to 12 minutes. You will note a change in the bubble pattern—they will get flatter and bigger—right before the mixture is done. If you overcook, the red currants will gel like mint jelly. They will still taste good, but it’s better to stop cooking them before they get too thick and syrupy. 

2. Store in an airtight container. The condiment will keep in the refrigerator for a week or more. 

Title Photo: © Pixel-Shot