Skip to main content

With their amazingly vibrant colour and tangy flavour, red currants make a delicious spread for breakfast toast or crackers with cheese after dinner. Because they have so much natural pectin, they don't need a huge amount of sugar or long cooking time to set. This easy recipe makes a small batch intended to go into the fridge or get eaten up quickly, so no sterilization is required.

Ingredients

2 cups (1 pint) red currants, stems removed

1/4 cup water

3/4-1 cup (approximately) sugar

Method

Wash currants and combine with water in a small saucepan. Bring to a simmer over medium and cook until currants are soft and wilted. Removed from heat and push currant mixture through a fine mesh strainer set over a bowl, pushing on solids to fully release liquid. Discard solids and measure currant liquid, then return it to saucepan.

For every cup of currant liquid, add 3/4 cup of sugar. Bring currant and sugar mixture to a simmer, stirring to dissolve. Increase heat to medium high and boil, stirring, for 5 minutes or until a bit of currant mixture wrinkles when dropped on to a cold plate. Transfer to a jar and cool. (Recipe can be doubled if desired.)

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨