Cheeseboard with Currant Mustard Marmalade
Quick Currant Mustard Seed Marmalade (recipe below)
Oil Cured Black Olives
Crisp Rye Flatbread
Cheeses to Pair
Cabra Romero (or another hard goat cheese)
Prairie Breeze Cheddar (or another aged Cheddar)
6-Month or 12-Month Aged Manchego
Currant Mustard Seed Marmalade Recipe
1/2 cup dried currants
3 tablespoons water
1 teaspoon brown mustard seeds
1 tablespoon raw sugar
1 1/2 tablespoons organic balsamic vinegar
In a small sauce pot, combine currants, water, mustard seeds, sugar and vinegar.
Bring to a boil, then lower heat and simmer for 25-30 minutes.
If the sauce is watery, continue to simmer for an additional 5-10 mins until desired consistency is reached, and most of the water has absorbed.
Allow to cool and serve alongside the other accruements on your cheese board.