Somewhere between a spread and a savoury jam, this paste is lovely on bread or served as a condiment with a meaty game stew.
It’s also wonderful made with blackberries picked from the hedgerows in autumn.
600g fresh black currants You will need to pass through a sieve to get 450g of puree
100g raw cane sugar
25ml good-quality balsamic vinegar
40g 100% cacao, coarsely grated or chopped. Suggestion, Madagascan Sambirano 100% cacao
(Alternatively, use 60g of a dark chocolate like Madagascan Sambirano 71 and reduce the sugar by 20g)