A Confit of Redcurrants, Orange and Mint
Whether it’s leg, shoulder, chops or braised neck of lamb (even kidney or liver) the following is a brilliant accompaniment.
And that’s redcurrants done and dusted for another year!
The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video. Press here to play.
This recipe is from A Year in My Kitchen Serves 4
Method
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.
Ingredients
More Preserves recipes
featured Recipes
Ditalini Pasta Summer Vegetable Salad with Grana Padano
Ginger Oat Biscuits
Bresaola Sandwiches with Grana Padano Rocket Pesto
A Luxuriant Vegetable Pie
All-in-One Baked Vegetables
Grana Padano, Potato and Asparagus Tart
Apple and Raisin Parcels
- Ditalini Pasta Summer Vegetable Salad with Grana Padano, Lemon and Basil
- Crystallised Ginger Oat Biscuits
- Bresaola, Roasted Vegetables Sandwiches with Grana Padano Rocket Pesto
- A Luxuriant Vegetable Pie
- All-in-One Baked Vegetables
- Grana Padano, Potato and Asparagus Tart
- Apple and Raisin Parcels