Currants and Dried Currants - Defined with Recipes

Currants—Are of three colors and flavors red, white and black; they all make good pies; the white and red are also cooked in syrup, bottled, and named "Bar-le-duc" jelly; the black make fine jams and jellies, wine, vinegar, gin.

Dried Currants—Are a different variety, a sort of small seedless grape that grows wild in parts of Greece; they are ripened on the vine, then picked and packed into barrels, forming a solid mass, and exported all over the world; they are used in puddings, mince-meat, sauces, pickles, dumplings, cakes, bans, pancakes, and also made into a cheap wine.

Currant Jelly

Currants are in the best condition for making jelly between June twenty-eighth and July third, and should not be picked directly after a rain. Cherry currants make the best jelly. Equal proportions of red and white currauts are considered desirable, and make a lighter colored jelly.

Pick over currants, but do not remove stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are used. Cook slowly until currants look white. Strain through a course strainer, then allow juice to drop through a double thickness of cheese-cloth or a jelly bag. Measure, bring to boiling-point, and boil live minutes; add unequal measure of heated sugar, boil three minutes, skim, and pour into glasses. Place in a sunny window, and let staud twenty-four hours. Cover, aud keep in a cool, dry place.

Spiced Currants

7 lbs. currants 
3 tablespoons cinnamon
5 lbs. brown sugar
3 tablespoons clove
1 pint vinegar

Pick over currants, wash, drain, and remove steins. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.

Raspberry and Currant Preserve

6 lbs. currants 
6 lbs. sugar
8 quarts raspberries

Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook one hour, strain through double thickness of cheese-cloth. Return to kettle, add sugar, heat to boiling-point, and cook slowly twenty minutes. Add one quart raspberries when syrup again reaches boiling-point, skim out raspberries, put in jar, and repeat until raspberries are used. Fill jars to overflowing with syrup, and screw on tops.

Currant Pie

1 cup currants
1/4 cup flour
1 cup sugar
2 egg yolks
2 tablespoons water

Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.


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