Saturday, June 18, 2016

One thing you can do with red currants

I saved a red currant bush, by moving it, when we burned down the derelict cabin at our farm (that was a training exercise for the local fire department; pretty cool). The bush rewards us by giving a small crop of very tart red currants every year. So, what to do with them? This year, this was my solution:

What you see there, sauteeing in olive oil, is the currants with minced onion, garlic and yellow mild peppers, with fresh oregano from our garden, and some vinegar and sugar. It cooked down into a wonderful topping for tilapia over brown rice. Enjoyed with one of the great rose wines I've sold this Spring.

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