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As it is very glutinous, this fruit requires a long fermentation; so much so that if you were to dissolve the sugar in freshly-squeezed red currant juice and put it on the fire the result would be not a syrup but a jelly. Crush the red currants while still on the stem, as you would with grapes to make must, and leave in an earthenware or wooden container in a cool place. When fermentation begins (it might take three to four days) push to the bottom any matter that has risen to the top, and