Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A spicily sweet preserve from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Ingredients Nutrition

Directions

  1. Wash currants; stem and cook with the sugar and vinegar over low heat for an hour.
  2. Add spices and continue cooking for 30 minutes.
  3. Pour into sterilized jars and seal.

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