Currants Preserved
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take the seeds and stalks from whatever quantity of currants you intend to use, of which a fourth part must be white currants ;
- put them into a preserving-pan with a glass of water, let them boil up until the fruit hursts, then strain the juice twice ;
- clarify, and boil to casse, some sugar, an equal weight to the fruit, pour the juice on it, boil them together a quarter of an hour, and having skimmed it well, pour it into pots.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve