3.21.2015

Dried Currant Pickle Relish


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



Ingredients:
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

Method:
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.

20 comments:

  1. I love making relishes & pickles and this one with mustard is right up my alley.

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  2. We need to pay more attention to relishes, especially the homemade variety. A relish can make all of the difference in the flavor of a dish. Thanks for reminding me of this Barbara. Your recipe from Luisa is a keeper.

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  3. Oh, I want to try this. Think the Knight can find currants at WalMart? (I'm guessing not... so it will be Tuesday before I can try.)

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  4. Are the currants same as raisins? A great relish, Barbara.

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  5. That is an interesting relish! Perfect with cheese or when used in sandwiches.

    Cheers,

    Rosa

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  6. Great sandwich Barbara. It's funny about currants. I can find them at Publix, but have never seen in North Carolina. I adore sandwiches and could eat them everyday for lunch.
    Sam

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  7. Ooo I saw this on The Wednesday Chef! I actually think I have currants in my pantry, come to think of it. Must try!

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  8. Lovely sandwich, Barbara! Perfect lunch!

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  9. This sounds so unique! I would love to try this!

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  10. This sounds great - especially on that grilled cheese sandwich. Yum!

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  11. I have lots of dried currants! I would have never thought to make a relish with them though. This sounds really good, and would be a great addition to a sandwich! :)

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  12. I have such a sweet tooth. I put marmalade on bread and eat it with sausage all the time. The English do a relish with their grilled cheese and it's delish.
    Easy recipe and I even have a pack of currents in the pantry!

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  13. i love the texture of this. it looks so edibly delicious

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  14. what a great little recipe to have on hand to add that right spark to a dish. this is a keeper. thanks, Barbara!

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  15. this sounds great! i usually think of currants as strictly british and have actually never purchased any or even seen them in the store, but this seems like an excellent reason to seek them out.

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  16. It's condiments like this that really dress up a dish, love this Barbara!

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  17. I would have never thought of anything so clever so do with currants! I'll bet it tasted fantastic on that sandwich! I can imagine it on top of a cracker with Brie too!

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  18. A good sandwich with interesting ingredients and toppings is divine. Pickled currants as a condiment on a sandwich is really creative. No doubt delicious.

    Velva

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  19. This relishes so interesting...I can only imagine the taste and yes, perfect in a sandwich...I love the color of it!
    Have a great week Barbara :)

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