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Currant Syrup

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Submitted by suzeq

YIELD

1 bottle

PREP

10 min

COOK

10 min

READY

8 hrs

Ingredients

3 1.4
POUNDS KG CURRANTS
white or red
1 453.6
POUND G RASPBERRIES
1 453.6
POUND G CHERRIES
sour
4 946
CUPS ML SUGAR

Directions

Mash the fruits together and let them stand in a warm place for a day.

Strain the juice into a nonreactive pan, and add 4 cups of sugar to each 2½ cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar.

Cool the syrup, then skim it, pour it into bottles and cork them tightly.

Note: This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 768g (27.1 oz)
Amount per Serving
Calories 1119 2% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 95g 95%
Dietary Fiber 10g 39%
Sugars g
Protein 15g
Vitamin A 18% Vitamin C 1090%
Calcium 23% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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