Soup jam and confit 002 27060

A Confit of Redcurrants, Orange and Mint

Whether it’s leg, shoulder, chops or braised neck of lamb (even kidney or liver) the following is a brilliant accompaniment.

And that’s redcurrants done and dusted for another year!

Serves 4

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  • method
  • Ingredients

Method

Start off by heating the oil in a medium-sized saucepan, then add the chopped red onion and cook gently for 5 minutes or so.

After that add the redcurrants, mint, orange zest and sugar, then pour in the wine and wine vinegar. Season with a little salt and pepper, give everything a good stir and simmer gently for 1 hour. Keep an occasional eye on it and after the hour is up, check the consistency of the confit. It should have just a little syrup left in the bottom – if there is too much continue to cook for another 10 minutes. Pour into a serving bowl, leave to cool then pass round for everyone to help themselves.

Note: we like it quite tart, but you may care to check the sweetness before leaving it to cool, and add a little more sugar if it needs it.

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