A Confit of Redcurrants, Orange and Mint

Start off by heating the oil in a medium-sized saucepan, then add the chopped red onion and cook gently for 5 minutes or so.

After that add the redcurrants, mint, orange zest and sugar, then pour in the wine and wine vinegar. Season with a little salt and pepper, give everything a good stir and simmer gently for 1 hour. Keep an occasional eye on it and after the hour is up, check the consistency of the confit. It should have just a little syrup left in the bottom – if there is too much continue to cook for another 10 minutes. Pour into a serving bowl, leave to cool then pass round for everyone to help themselves.

Note: we like it quite tart, but you may care to check the sweetness before leaving it to cool, and add a little more sugar if it needs it.