Spiced Currants
A dish with brown sugar and cinnamon at the center.
Ingredients
US
Metric
- 7 lbs. currants
- 5 lbs. brown sugar
- 3 tablespoons cinnamon
- 3 tablespoons clove
- 1 pint vinegar
Steps
- Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.
Nutrition (estimated, per serving)
| Calories | 766 |
|---|---|
| Protein | 4.8 g |
| Fat | 0.4 g |
| Carbs | 199.5 g |
| Fiber | 6.6 g |
| Sodium | 91 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States