Spiced Currants

Ingredients

• 2 pounds Currants (Original recipe calls for 7 lbs, scaled down for modern portions.)
• 1.5 pounds Brown sugar (Original recipe calls for 5 lbs, scaled down for modern portions.)
• 1 tablespoon Ground cinnamon (Original recipe calls for 3 tablespoons, scaled down.)
• 1 tablespoon Ground clove (Original recipe calls for 3 tablespoons, scaled down.)
• 1 cup Vinegar (Original recipe calls for 1 pint (2 cups), scaled down.)
• 1 piece Muslin cloth or spice bag (For tying spices.)

Instructions

1. 1Carefully pick over the currants, removing any debris or unripe berries. Wash them thoroughly under cold running water, then drain well. Remove all stems from the currants.
2. 2In a piece of muslin cloth or a spice bag, tie together the ground cinnamon and ground clove. Place the prepared currants into a large preserving kettle or a heavy-bottomed pot. Add the brown sugar, vinegar, and the tied spice bag to the pot.
3. 3Place the kettle over medium-high heat. Stir occasionally to help the sugar dissolve and prevent sticking, bringing the mixture to a rolling boil.
4. 4Once boiling, reduce the heat to low and let the mixture cook slowly for one and one-half hours. Stir occasionally to prevent scorching and ensure even cooking. The currants will soften and the mixture will thicken.
5. 5Carefully remove the spice bag from the cooked currants. Ladle the hot spiced currants into clean, sterilized jars. Seal the jars and allow them to cool completely before storing. Keep in a cool, dark place or refrigerate after opening. Spiced currants are a delicious accompaniment to cold meat.