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!
This recipe is from A Year in My Kitchen Serves 4
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.