CC Salted 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.
Product Details - $14
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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. / ea
Refrigerate after opening -
Use a spoonful over yogurt, ice cream, on triple cream cheese and toast, with lamb, meatballs, roast chicken, in a marinade for steak, or even a small amount on salmon or scallop crudo with olive oil, over olive oil cake with whipped cream. Super versatile in both sweet and savory.
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Looking for ways to minimize any waste related to our production is core to our mission of being responsible environmental stewards. From how we source, to creating secondary infusions and distillations, to giving pressed currants to our friends at Left Bank and Rose Hill to use in coferments, to composting organic materials with Ozone. Lately, this has led us to more culinary explorations to learn how our pressed currants might be further utilized.