Currant, Orange, and Rosemary Spread
yields about 1 1/3 cups
juice of two oranges
zest of half an orange
8 oz dried black currants (about 1 3/4 cups)
2 TBSP finely chopped fresh rosemary
1/4 tsp fine sea or kosher salt
1/4 tsp freshly cracked black pepper
Juice the oranges (after zesting half of one). Add enough water to the juice to get a total of one cup liquid. Add it, along with all other ingredients, to a small pot over medium heat. Cover and bring to a boil. Reduce heat to low. Let simmer 30 minutes, covered, stirring every 10 minutes. Mixture should be thickened, but some visible liquid should remain.
Carefully transfer to a mason jar and puree with an immersion blender until smooth. Let cool completely before storing in the fridge.