Ingredients for 1 jar of 140g
120g forest blossom honey
1 tablespoon dried currants
1 tablespoon dried elderberries
1 tablespoon dried hibiscus berries
1 tablespoon freshly ground Kampot Noir
preparation
Roughly grind the pepper and then roast it until it smells wonderfully of pepper. Now add the honey and berries and heat everything for about 2 minutes over a medium heat. While still warm, pour into a screw-top jar and store at room temperature. Delicious in quark, on fresh dark bread or as a base for a salad dressing.
