Recipes > Preserves & Pickles > Black Currant Syrup

Black Currant Syrup


Pick from the stems and mash them, a few at a time, in a bowl or granite saucepan with a potato masher, then put them in a stone jar and let them stand for two days, stirring well each day. Wring them through a cheese cloth, and if wanted sweet cook with sugar as red currant syrup. The juice can be bottled without sugar or cooking, and will keep for years. It is used for sauces or fruit soups, etc.


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The Golden Age Cook Book (1898).

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