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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A spicily sweet preserve from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
2 1/2 lbs ripe currants |
2 lbs sugar |
1 cup vinegar |
1 tablespoon cinnamon |
1 1/2 teaspoons allspice |
1 1/2 teaspoons ground cloves |
Directions:
1. Wash currants; stem and cook with the sugar and vinegar over low heat for an hour.
2. Add spices and continue cooking for 30 minutes.
3. Pour into sterilized jars and seal.
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