RASPBERRY RED CURRANT
“Just tried the Raspberry Red Current jam that I got as a gift.
HOLY HANNAH, that is the best thing I have ever tasted (no hyperbole).” - Drew
Serving Suggestions: Fancy up your favorite vinaigrette or sauce up lamb shanks
Cheese Pairing: Rich, nutty cheeses such as Gouda, or sharp, salty cheeses such as a Bleu cheese
Wine Pairing: Aged Vintage Port, White Zinfandel, Zinfandel
Raspberry Red Currant Brownies
3/4 cup (4 ounces) all-purpose flour
1 cup (8 ounces) sugar
3/4 cup (2 ½ ounces) unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (8 ounces) Duluth Preserving Company Raspberry Red Currant Jam
1/4 cup (2 ounces) water
4 tablespoons butter
1 large egg, lightly beaten
Preheat oven to 350°. Grease and lightly flour an 8-inch square baking pan.
Combine flour, sugar, cocoa, baking powder, and salt in a large bowl and blend them well using a fork or a whisk. Melt butter and combine it with raspberry preserves and water in a separate bowl. You may press jam through a sieve to remove seeds. The raspberry taste is more pronounced with the seeds remaining. Add jam mixture to flour mixture and stir well. Add egg and stir until the batter is smooth. Transfer batter to the prepared pan. Bake for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack.