Dulce de Grosellas

Yellow Currants in Syrup

Preparation info

  • Difficulty


  • 1½ cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Dulce de Grosellas is traditionally from Santander, but it is prepared in the Valle del Cauca very much. Grosellas* (yellow currants) are small and greenish yellow in color, and have a pit that is not usually removed before preparing this dish. So be careful and discard it as you eat.


  • 2 cups (½ pound) grosellas*
  • cups sugar
  • 1 teaspoon lime juice (optional)


  1. Wash the grosellas well to remove dirt. Make a cross cut on each one.
  2. In a medium, heavy pot place the grosellas, sugar and 1 cup of water. Simmer over medium-low heat for one hour. The syrup will turn pink and so will the fruit.
  3. If you desire, add the lime juice and mix; remove from the heat.
  4. Cool, refrigerate, and serve. It will keep up to two weeks.