Black Currant Syrup Recipe

Pick from the stems and mash them, a few at a time, in a bowl or granite

saucepan with a potato masher, then put them in a stone jar and let them

stand for two days, stirring well each day. Wring them through a cheese

cloth, and if wanted sweet cook with sugar as red currant syrup. The

juice can be bottled without sugar or cooking, and will keep for years.

It is used for sauces or fruit soups, etc.

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