Currant Apricot Syrup

This recipe came about out of necessity – I had purchased a pint of red currants at the local co-op and was so excited to eat them. My husband, however, was not a fan (these little fellas are tart), so I decided to sweeten things up with this thick currant syrup which is perfect on top of pancakes, but would also be great on toast or stirred into oatmeal. It is so simple to make, and the apricot jam does a nice job of taming the tartness. Just make sure that the jam that you use has apricot listed as the first ingredient otherwise it will make the syrup too sweet.

Currant Apricot Syrup 1 1/2 cup currants, removed from stems and washed thoroughly (approximately 1 pint) 1/4 cup sugar 1/4 cup water 1/4 cup apricot jam (see note above) 1. Bring water to a boil and mix in sugar and currants, stirring consistently. Cook for about 5 minutes, or until the currants begin to burst. Stir apricot jam in to mix, and cook for a few more minutes, or until thickened.