Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------SOURCE: WILD GAME COOKING----------------------
Copyright 1988 by Jonquil -9509182 5 3
- Edward Barr, ISBN 0

----------------FIRST PUBLISHED IN GREAT BRI---------------------
Rosendale Press Ltd, 140 Take the fruit from the
-Rosendale Road -stalks, wash and put into
London SE21 8LG -a preserving pan with
METRIC/IMPERIAL The water. Simmer the fruit
450 ea G/1 lb red currants -to a pulp.
150 ea Ml/1/4 pint water U.S.
Sugar 1 lb (2 pints)

2/3 c

Put the pulp into a muslin cloth, over a preserving pan or large bowl
and allow the liquid to drip into the pan for some hours. Measure the
juice produced and add 450 g/1 lb (2 1/4 cups) of sugar for every 600
ml/1 pint 2 1/2 cups) of red currant juice. Boil until set point is
reached, then pour into small pots and seal.

Submitted By SALLIE KREBS On 03-11-95

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