3 lb Currants; white or red 1 lb Raspberries 1 lb Cherries, sour Sugar; see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice. 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 (1 lite) 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. MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt
How To make Currant Syrup's Videos
Perfect Redcurrant Jelly - jewel clear and delicious
Here we cover a foolproof redcurrant jelly recipe that is delicious but still very simple to make.
Perfect with lamb, venison, cheese or just on toast.
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Red Currant Jam recipe No gelatine No Agar Agar |Just add 3 ingredients to make perfect Homemade Jam
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Red Currant Jam recipe No gelatine No Agar Agar |Just add 3 ingredients to make perfect Homemade Jam
Recipe Ingredient List: Red Currants - 250 grams (Remove stems) Water - 250 ml (1 cup) Sugar - 1 cup (250 gram)
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