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Frosted Redcurrants 1
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1 lb 4 oz ½
Method
Carefully pick over and wash the currants if you are not sure they are clean. Shake off all the water. Make a syrup by boiling the granulated sugar with water for five minutes. Keeping the syrup gently on the boil, dip the branches of redcurrants first into the syrup, shaking off the extra drips, then into the caster sugar, shaking again. Then put them on a large fiat dish covered with a white
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