Spiced Golden Currant Chutney

½ cup water
4 cups fresh golden or red currents, washed and destemmed
2 cups bakers sugar
4 tbsps. corn starch
½ tsp ginger, ground
¼ tsp cloves, ground

In a sauce pan on medium heat, add currants and water and bring to a boil.
Slowly add sugar, ginger and cloves and reduce heat to simmer.
Stir frequently for 15 minutes.
Add the cornstarch as needed to thicken to Jam or Chutney consistency.
Put into sterile jars that have been in a water bath with sealing lids.
If you aren’t canning.
Put in jars and store in refrigerator.
Makes three ½ pints.

Use on toast, crackers, grilled fish, ice cream or other places you would use a chutney.

Recipe by Rick Souders