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Currants, To Preserve Them Dry

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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 3 ingredients

  1. Dip
  2. Currants
  3. a pound of sugar
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

  1. Stone your currants and tie them up in bunches ;
  2. to every pound of currants boil two pounds of sugar till it boils very strong, dip in the currants, let them boil very fast till the sugar flies all over them ;
  3. when settled a quarter of an hour boil them till the sugar rises almost to the top of the pan, let them settle, skim them and set them by till next day, then drain them and lay them out, taking care to spread the sprigs that they may not dry clogged together, dust them very much, and dry them in a hot stove.
  4. 1355.
  5. CURRANTS FOR TARTS, TO PRESERVE.
  6. ' Put a pound of sugar into a preserving-pan ;
  7. for every pound and a quarter of currants have a sufficient quantity of currant juice to dissolve the sugar ;
  8. when it hoils skim it, and put in the currants, and boil them till they, are very clear ;
  9. put them into a jar, cover them with brandy paper, and keep them in a dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon
  • Colander