Current porridge Groningen-style

Groningse krentenbrij

Tags: Beverages & Breakfast

500 grams / 1 lbs. 1 oz. non-hulled barley
250 grams / 9 oz. currants
250 grams / 9 oz. raisins
3 tbsp brown sugar
dash vinegar

Soak the non-hulled barley overnight. Drain and pour in fresh water, enough to liberally cover the barley, and a few dashes of salt. Boil the barley for 90 minutes. After 45 minutes add the thoroughly washed currants and raisins so they can soak and plump as well. When the barley, raisins and currants are well cooked, stir in the brown sugar and a dash of vinegar.

Serve hot (especially in winter) or put the porridge in the fridge to cool throughout and be served cold. For added flavour add a liberal helping of blackcurrant juice to the plate.