Spiced Currants

This is preserving at its simplest and most satisfying.

Fresh ripe currants cook down with sugar, vinegar, cinnamon, allspice, and cloves into a glossy, jewel-toned relish that hits every note: sweet, tart, warm, and spiced.

Thirty minutes of gentle boiling is all it takes.

Spoon it alongside roast pork or lamb, pile it on a cheese board, or spread it on warm biscuits for a treat that tastes like autumn in a jar.

Kitchen Tips

• Boil gently, not hard. A rolling boil can make the currants break down too much and the sugar can scorch on the bottom.
• Test the thickness by dropping a spoonful onto a cold plate. When it holds its shape, it’s done.
• Store in sterilized jars and this keeps beautifully for months in the fridge or can be water-bath canned for longer pantry storage.