Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Currant Syrup

Print this Recipe    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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.