Currant and Molasses Chutney

Yossy Arefi

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.

Currant and Molasses Chutney
Strong coffee accentuates the dark, fruity notes of currants and brown sugar in this chutney.
Yield: makes 1 1/2 Cups

Ingredients

  • 6 whole black peppercorns
  • 4 whole allspice berries
  • 4 whole cloves
  • 1 stick cinnamon
  • 1 cup strong coffee
  • 23 cup currants
  • 12 cup golden raisins
  • 13 cup dark brown sugar
  • 14 cup finely chopped crystallized ginger
  • Juice and zest of 1 orange
  • 18 tsp. kosher salt

Instructions

  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.