Spiced Currants

Ingredients

• 7 pounds of currants
• 5 pounds brown sugar
• 1 pint vinegar
• 3 tablespoons cinnamon
• 3 tablespoons cloves

Method

1. 1

   Pick over currants, wash, drain, and remove stems.

2. 2

   Put in a kettle, add sugar, vinegar, and spices in muslin.

3. 3

   Heat to boiling and cook slowly for 1.5 hours.

4. 4

   Store in a stone jar in a cool place.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 87. The excerpt below is the record exactly as published.

SPICED CURRANTS. Pick over 7 pounds of currants ; wash, drain and remove stems ; put in a preserving kettle ; add 5 pounds brown sugar, 1 pint vinegar, 3 tablespoons each cinnamon and cloves tied in a piece of muslin. Heat to the boiling point and let cook very slowly l^/o hours. Store in a stone jar and keep in a cool place. A delicious accompaniment to cold meat. CHILE SAUCE. Twelve large ripe tomatoes, 3 large onions, 1 cup sugar, 2 cups vinegar, 2 tablespoons salt, 3 green peppers (seed out), 2 teaspoons ginger, 1 teaspoon spice, 1 teaspoon cloves, i/2 nVL^ meg. Cut onions and pepper fine and cook about 2 hours. — Mrs. J. Ed. Young. Twelve large ripe tomatoes, 4 ripe or green peppers, 3 large or 5 small onions, 1 cup sugar, 3 cups vinegar, 1 tablespoon cinnamon.

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