“Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
40mins
YIELD:
3 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash currants and pick from stems.
  2. Combine sugar and water; boil for 8 minutes.
  3. Add currants and cook for 15 minutes.
  4. Pour into sterilized glasses and seal.

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