Spiced Currants
- 5 pounds ripe currants, stemmed
- 3 pounds sugar
- 2 cups vinegar
- 1 tablespoon nutmeg
- 1 tablespoon cloves
- 1 tablespoon cinnamon
- 1 tablespoon allspice
Stem and wash currants. Make a syrup by boiling sugar, vinegar and spices 5 minutes (be patient, you rascal). Add currants and cook until thick and clear. Seal in sterilized jars.
Submitted by May 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min