- ½ cup dried currants or raisins
- ¼ cup light rum
- 3 tablespoons unsalted butter
- 1 cup drained corn kernels
- 1/3 cup toasted pine nuts
- ¼ cup minced citron or other candied fruit (optional)
- ½ teaspoon grated fresh lemon zest
- 3 to 4 tablespoons sugar, or to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Combine the currants and rum in a small bowl and let stand until soft, about 30 minutes.
- Melt the butter in a small skillet over medium heat. Add the corn and sauté until soft, about 2 minutes. Stir in the currants and soaking liquid, pine nuts, citron, lemon zest, sugar, cinnamon, and vanilla extract. Bring to a boil, then remove the pan from the heat. Correct the flavorings, adding sugar or spices to taste.