Recipe Archives->Preserving->Currant Syrup

 
Currant Syrup
MAKES: about 7 cups
 
3 pounds currants
1 pound raspberries
1 pound sour cherries
sugar

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 (1
lite) of sugar to each 2 1/2 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. Add several Tbsp
to glass and fill with cold water or sparkling water and ice.

Printable version: currant-syrup.txt.