Spiced Currants
Ingredients
- 7 lbs. currants
- 5 lbs. brown sugar
- 3 tablespoons cinnamon
- 3 tablespoons clove
- 1 pint vinegar
Steps
- Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.
More recipes with raisins, brown sugar, cinnamon, cloves or vinegar
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.