Irish Stout Soaked Currants
These currants can be used in an Irish Soda Bread, scones, in a Irish Trifle or mixed into the Chocolate Irish Stout Cake recipe for more complexity and texture.
Originally published in BeerAdvocate Magazine: Cuisine à la Bière| Mar 2014 | Issue #86
These currants can be used in an Irish Soda Bread, in a trifle or mixed into the Chocolate Irish Stout Cake recipe for more complexity and texture.
| Servings | Prep Time |
| 1/2 cup | 5 minute |
| Passive Time |
| 8 - 24 hour |
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These currants can be used in an Irish Soda Bread, in a trifle or mixed into the Chocolate Irish Stout Cake recipe for more complexity and texture.
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Ingredients
- 1/2 cup currants, dried or raisins
- 1/2 cup Irish Dry Stout, such as Beamish, Murphy's or Guiness
Servings: cup
Units:
Instructions
- In a pint-size jar, add the currants and cover with the Stout. Seal and place into the refrigerator overnight (at least 8 hours) to re-hydrate. The currants will become plump and look like fruit again, with some stout not fully soaked in the the currants.
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