Raspberry Paste
- 1 quart of raspberries
- 1 pint of red currant juice
- 1 1/2 pounds sugar
Mash a quart of raspberries, strain one half, and place the juice to the other half; boil them a quarter of an hour, put to them a pint of red currant juice, and let all boil together until your berries are done enough. Put a pound and a half of double refined sugar into a clean pan, with as much water as will dissolve it, and boil it to a sugar again. Then put in your berries and juice, give them a scald, and pour it into glasses, or plates, placing them in an oven to dry.
Submitted by Oct 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min