Salted Currant Compote

A jar of sweet salty magic made from salt-cured blackcurrants, hand harvested blackcurrants, C. Cassis aperitif, fresh lemon, ginger, and a very special tree-hive honey from an Ethiopian Co-op in the Kafa biosphere, the honey is a rich chestnut color and lends a nutty almost marzipan-like flavor to the compote. For the compote we wanted a sweet and salty balance, so fresh blackcurrants from Greg’s farm were cooked down with the salt cured currants, C. Cassis, wild bergamot, fresh citrus, and a very special Bissana honey from our friends at Forested Foods. Bissana comes from Andinet Co-op in Kafa, a very strong women led (mostly widows) agroforestry co-op. The honey is tree harvested in July, the same time as the currants, and we love the shared connection of agroforestry, bees, and blackcurrants across geographies. 4oz. Refrigerate after opening