Currant Syrup
- 3 pounds currants white or red
- 1 pound raspberries
- 1 pound cherries sour
- 4 cups sugar
- Mash the fruits together and let them stand in a warm place for a day.
- 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.
- Cool the syrup, then skim it, pour it into bottles and cork them tightly.
- Note: This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened.
currants white, raspberries, sour, sugar
Taken from recipeland.com/recipe/v/currant-syrup-38647 (may not work)