Total Time
40mins
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.

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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