Currant-Bell Pepper Chutney

• ¾ cup dried currants
• 2 tablespoons olive oil
• 1 cup

In a small bowl, soak the currants in warm water for 30 minutes. Drain.

In a large sauté pan, heat the olive oil over medium-high heat and sauté the onion and bell peppers for 3 minutes, or until the onion is just beginning to soften and brown. Add the stock, port, vinegar, and softened currants. Cook, uncovered, over medium-high heat until most of the liquid has evaporated, about 10 to