Curraxt and Raspberry Paste Drops
Ingredients
Directions
Make the paste
Boil 1 pound each of currants and raspberries and rub through a sieve.
Add 1 pound sifted sugar and stir over a brisk fire until the paste is so reduced that the bottom of the kettle shows when the spoon is drawn across it.
Dry and store
Drop the paste onto a tin sheet about the size of silver quarters.
Place the drops on the oven screen with a low fire for 1 hour.
Remove from the tin and place between sheets of paraflin paper in a closed box in a dry place.
Any other fruit may be treated the same way.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar
- Adds sweetness and, as it reduces with the fruit, gives the drops their body and chew.
- Currants (in the method)
- Provide the tart, concentrated fruit flavor that the paste is built on.
- Raspberries (in the method)
- Add fruit flavor and aroma to the paste.
The step that matters
Reducing the paste. Stir until the bottom of the kettle shows when the spoon is drawn across. Undercooked paste stays sticky and will not hold its shape as firm drops, while overreduced paste turns hard and brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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