Currant Shrub

Ingredients

• two quarts of ripe currants
• six ounces of sugar
• a quart of Jamaica rum

Method

1. 1

   Strip two quarts of ripe currants from the stems, put them into a glass jar, set it in a pan of cold water, and place the pan on the stove where the water will heat gradually; let it stand there for an hour or more, until the currants yield their juice freely; then strain the juice, and measure it; to each pint add six ounces of sugar, stirring the sugar into the warm juice until it is dissolved; then let it cool.

2. 2

   When the sirup so made is quite cold, add to each pint of it a quart of Jamaica rum, and strain and bottle it.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 306. The excerpt below is the record exactly as published.

CURRANT SHRUB. Strip two quarts of ripe currants from the stems, put them into a glass jar, set it in a pan of cold water, and place the pan on the stove where the water will heat gradually ; let it stand there for an hour or more, until the currants yield their juice freely ; then strain the juice, and measure it ; to each pint add six ounces of sugar, stining the sugar into the 578 PRACTICAL AMERICAN COOKERY. warm juice until it is dissolved ; then let it cool. When the sirup so made is quite cold, add to each pint of it a quart of Jamaica rum

Cook this with the app: pantry check, scaling, and the assistant.