Ingredients:
- 1/2 quart (500 ml) red wine vinegar
- 3 1/3 pounds (1.5 k) red currants, stemmed
- 1 1/2 pounds (700 g) cane sugar
- 1 tablespoon shredded ginger root
- A cinnamon stick, broken into bits
- 5-7 cloves
- 1 tablespoon green peppercorns
Preparation:
Put the herbs and spices in a gauze bag. Combine the sugar and vinegar in a steel pot, add the herb bag, and bring the mixture to a boil; boil it for 5 minutes and add the currants. Reduce the flame and simmer, stirring with a wooden spoon, until the sauce has thickened to the point that a drop on an inclined plate doesn't run down it immediately. Transfer the sauce to sterile jars, seal them, and when they have cooled store them in a cool dark place; they'll be ready in a week and keep for several months.Yield: several jars of currant sauce.
