Spiced Currants

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 7 lbs. currants.
  • 5 lbs. brown sugar.
  • 3 tablespoons cinnamon.
  • 3 tablespoons clove.
  • 1 pint vinegar.


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.