Dry Currants in Bunches
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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.
Method
Chef Wood
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- When the currants are stoned and tied up in bunches, to every pound of currants take a pound and* a half of sugar, and to every pound of sugar put half a pint of water, boil the sirup very well, lay your (grants in it, set them on the fire, and let them just boil, take them off, cover it close with a paper, let them stand till the next day, then make them scalding hot, let them stand for two or three days with a paper close to them, then lay them on earthen plates, and sift them well over with sugar, put them in a stove to dry, the next day lay them on sieves, but do not turn them till the upper side is dry, then turn them, and sift the other side well with sugar ;
- when they are quite dry, lay them between papers.
Plating
Cookware for this recipe
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Saucepan
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Spatula
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Sieve