White Currant and Red Pepper Chutney

Ingredients

• 1 kg white currants
• 50 ml orange juice
• 50 ml lemon juice
• 500 g gelatin sugar (2:1)
• 3 tbsp red peppercorns
• 1 untreated lemon (zest)

Instructions

1. 1.

   Wash the currants, pat dry and strip about 500 g from the stems. Boil them with orange and lemon juice and 0.5 l water, then strain through a sieve. Pour back into the pot.

2. 2.

   Add gelatin sugar to the strained currants and bring to a quick boil. Stir in the remaining chopped currants, simmer for 4 minutes, then remove from heat.