Strong coffee accentuates the dark, fruity notes of currants and brown sugar in this chutney. Try it on top of scones or a slice of banana bread.
Ingredients
- 6 whole black peppercorns
- 4 whole allspice berries
- 4 whole cloves
- 1 stick cinnamon
- 1 cup strong coffee
- 2⁄3 cup currants
- 1⁄2 cup golden raisins
- 1⁄3 cup dark brown sugar
- 1⁄4 cup finely chopped crystallized ginger
- Juice and zest of 1 orange
- 1⁄8 tsp. kosher salt
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Instructions
Step 1
Place peppercorns, allspice, cloves, and cinnamon on a piece of cheesecloth and tie into a secure packet; transfer to a 4-qt. saucepan. Add coffee, currants, raisins, sugar, ginger, orange juice and zest; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until almost all of the liquid is absorbed, about 20 minutes. Discard cheesecloth packet.
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