Tomato Currant Marmalade Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| 1 small dried hot red chili | ||
| 1/2 teaspoon each cumin seed and mustard seed | ||
| Pear | 1 Can (10oz), shaped | |
| Currants | 1/2 Cup (16 tbs) | |
| Orange | 1/2 Small, finely chopped | |
| Sugar | 1/2 Cup (16 tbs) | |
| White wine vinegar | 1 Tablespoon | |
Directions
In a 2- to 3-quart pan, combine oil, chili, cumin, and mustard seed.
Cook on medium-high heat until seeds start to pop, 3 to 4 minutes.
Stir in tomatoes and their liquid, currants, orange, sugar, and vinegar.
Bring to a boil, stirring to break tomatoes into small pieces.
Boil uncovered, stirring often, until reduced to 1 1/2 cups, about 10 minutes.
Use hot or at room temperature.
If made ahead, cover and chill up to 1 week.
Cook on medium-high heat until seeds start to pop, 3 to 4 minutes.
Stir in tomatoes and their liquid, currants, orange, sugar, and vinegar.
Bring to a boil, stirring to break tomatoes into small pieces.
Boil uncovered, stirring often, until reduced to 1 1/2 cups, about 10 minutes.
Use hot or at room temperature.
If made ahead, cover and chill up to 1 week.
Chef
