Recipe by mollypaul

Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Wash currants and pick from stems.
  2. Combine sugar and water; boil for 8 minutes.
  3. Add currants and cook for 15 minutes.
  4. Pour into sterilized glasses and seal.

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