Currant Syrup

1. 1

   Mash the fruits together and let them stand in a warm place for a day.

2. 2

   Strain the juice into a nonreactive pan, and add 4 cups of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar.

3. 3

   Cool the syrup, then skim it, pour it into bottles and cork them tightly.

4. 4

   Note: This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened.

* Per serving · 4 servings · Values may vary.

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