- 2 pounds (910 g) fresh red currants (see Chef's Tip)
- ¾ cup (
- Wash the currants and remove the berries from the stems. Place the currants in a saucepan with the water, port wine, and granulated sugar. Stir to combine and bring the mixture to a boil.
- Puree the mixture and strain through a fine mesh strainer; discard the solids. Add the tartaric acid or lemon juice to the liquid.
- Add additional water or simple syr