Categories: pickles-relish

Ingredients

• 1/2 cup dried currants
• 1/2 cup port
• 1 cup currant jelly
• 2 Tbsp. balsamic OR cider vinegar
• 1/4 cup water
• 1 Tbsp. fresh minced ginger
• 1 tsp. drained, prepared horseradish
• 4 cups (about 1 lb.) fresh cranberries
• Pinch of salt
• 1/4 cup sugar

Directions

1. Combine dried currants and port in a jar, cover and let soak for 1 hour.
2. While currants are soaking, melt currant jelly with vinegar and water in a large saucepan over medium heat. Stir in ginger, horseradish, cranberries and salt. Simmer, uncovered, for about 20 minutes, stirring often until most of the cranberries have burst and no liquid is left.
3. Add currants, port and sugar, simmer, uncovered, for 1 minute, stirring constantly.
4. let relish cool until it is just warm, stirring occasionally. While warm, spoon into a bowl or mold to finish cooling, either at room temperature or in the refrigerator. The relish will jell as it cools.

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