Currant Syrup
Yield
1 bottlePrep
10 minCook
10 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
currants
white or red |
|
| 1 | pound |
raspberries
|
|
| 1 | pound |
cherries
sour |
|
| 4 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
currants
white or red |
|
| 453.6 | g |
raspberries
|
|
| 453.6 | g |
cherries
sour |
|
| 946 | 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.
