Currants
Ingredients
Directions
Gather currants on a fine day just before they turn red.
Clip them clean from the stalks using scissors.
Place them in bottles and shake them down.
Cork and seal the bottles.
Simmer the bottles for 10 minutes; if ripe, just let them begin to simmer.
When cool, dip the bottles in rosin.
Recipe from a historical cookbook (Internet Archive).
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.
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