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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) brandy |
1/4 cup(s) currants |
8 bulb(s) garlic |
3/4 cup(s) chicken broth |
4 teaspoon(s) virgin olive oil |
Directions:
1. Preheat oven to 400 degrees. In a small bowl, combine brandy and currants, set aside. Place garlic cloves on baking sheet (or shallow Pyrex dish) with the chicken broth. Place sheet on the top rack of the oven and roast for 30 minutes, or until tender and golden, stirring occasionally. In a blender or food processor, combine roasted garlic and remaining liquid, currants and oil. Puree. Scrape into a covered container and refrigerate until needed. Variation:use plum mash instead of the currants: the left over pulp after steaming purple plums for juice. This makes it very tangy.
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