While cleaning out my pantry the other day, I discovered a nearly full container of dried currants. Can't remember what I used them for, but what I did remember was reading Luisa's blog (The Wednesday Chef) a while back, I saw an interesting recipe for, believe it or not, pickled dried currants. Luisa used this unusual relish atop a simple chicken salad sandwich and I must say, it looked like a great idea. I made relish immediately, tried it on a sandwich myself and loved the tangy addition. Would've been even better on a dark, grainy bread; alas, I had none in the house.
One of my favorite comfort food sammies is an open faced broiled cheese made with a fine cheddar. I always used my great aunt Irene's homemade chili sauce on it (She'd get a group of women together every summer and they'd toil in a hot kitchen all day, making a HUGE batch of it....drool...she's not with us anymore and I have her recipe, but it looks like such a gargantuan task I haven't attempted it.), but a dab of dried currant relish on top of that melted cheese sammie will do me just fine.
Dried Currant Pickle Relish
Found on The Wednesday Chef, from Saltie: A Cookbook
2 cups dried currants (or fresh red currants, which Luisa used)
2 teaspoons mustard seeds
1 tablespoon fresh thyme
1 cup sherry vinegar
1/4 cup granulated sugar
1/4 cup brown sugar
In a large saucepan, combine all the ingredients and bring to a boil over medium-high heat. Lower the heat and simmer gently, stirring, for 30 minutes, until the pickle is thickened and reduced. Let cool completely before storing in an airtight container in the fridge for up to a year. Makes 2 cups.