Irish Stout-Soaked Currants
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 |
| 1/2cup | 5minute |
| Passive Time |
| 8 – 24hour |
|
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Ingredients
- 1/2cup currants, driedor raisins
- 1/2cup Irish Dry Stout,such as Beamish, Murphy’s or Guiness
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.