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.

Fresh blackcurrants 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.

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.

4 oz