SERVINGS: 1 QUART
• 1 oz Olive Oil
• ½ c Turbinado Sugar
• ½ ea Sweet Onion, Minced
• 2 Tbsp Candied Ginger
• 3 c Dried Black Currants
• 1 c Red Verjus
• ¼ c Dry Red Wine (Preferable Gnarly Vine Zinfandel)
• 2 Tbsp White Verjus
• 1 Tbsp Mustard Seeds
• 1 Tbsp Dijon Mustard
Combine currants, red verjus and wine in plastic container. Place in refrigerator and allow to soak overnight.
The following day, strain the currants and reserve the liquid.
In medium sauce pan, heat olive oil and add onions. Sweat until translucent.
Transfer onions to a baking dish. Then add sugar to the sauce pan. Cook over medium heat until color begins to develop. Add soaking liquid and white verjus and mix until incorporated
Once sugars are dissolved, add currants, ginger, Dijon Mustard and cooked onions. Mix well to incorporate, cook until a jam like consistency is reached.
Add mustard seeds at the end. Remove from heat and allow mixture to cool before serving.