Spiced Currants

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

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

Method

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.