This vibrant and naturally sweet compote, featuring the tart brightness of red currants or the subtle sweetness of honeyberries, is a versatile delight. Perfect for breakfast, dessert, or as an accompaniment to savory dishes, it's a testament to the beauty of simple, wholesome ingredients. Cuisine Type: International Dietary Preferences: No Soy, No Refined Sugar (sweetened with honey or maple syrup) Yields: Approximately 2 cups Prep time: 10 minutes Cook time: 15-20 minutes Ingredients: 2 cups fresh red currants (or honeyberries), destemmed and rinsed 1/4 cup water 1/4 cup raw honey or pure maple syrup (adjust to taste, see notes) 1 tablespoon fresh lemon juice 1/2 teaspoon pure vanilla extract (optional, but highly recommended, and I use my own homemade vanilla shown in a previous post) Pinch of sea salt Equipment: Medium saucepan Wooden spoon or heat-proof spatula Airtight container for storage Instructions: Prepare the Berries: Gently wash and destem red currants or honeyb...

My vines are brimming with these berries! I don't like them plain, but added to different dishes! This elegant dish marries the tart brightness of red currants (or honeyberries) with the savory richness of pork tenderloin, all sweetened naturally with honey and maple syrup. The balsamic reduction adds a sophisticated depth, making it perfect for a special occasion or a gourmet weeknight meal. Cuisine Type: International Dietary Preferences: No Soy, No Refined Sugar (Honey/Maple Syrup only) Yields: 4 servings Prep time: 20 minutes Cook time: 30-35 minutes Ingredients: For the Pork Tenderloin: 1.5 lbs (approx. 680g) pork tenderloin, trimmed of silver skin 1 tablespoon olive oil 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon black pepper ¼ teaspoon sea salt For the Ruby Red Berry Glaze & Sauce: 1 cup fresh red currants or honeyberries (plus extra for garnish) ¼ cup raw honey 2 tablespoons maple syrup (dark, robust flavor preferred) 2 tables...