Place the blackcurrants into a pot with the caster sugar and the white wine vinegar. Allow this to simmer until the juices are running and the sugar is dissolved. This takes up to 3 minutes. Take the mixture off the heat and allow to cool. Add the shredded mint leaves, diced tomatoes and spring onions. Stir this well and then let sit for a minimum of 30 minutes. Add salt and pepper and stir briefly. Garnish the salad with mint and serve. Goes well with chilled glass of sauvignon blanc.
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