Prep 15 mins
Cook 25 mins
Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Wash currants and pick from stems.
- Combine sugar and water; boil for 8 minutes.
- Add currants and cook for 15 minutes.
- Pour into sterilized glasses and seal.