English-Style Currants
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g currants (ribes)
- g sugar
- dl water
Instructions
- Destem the currants, bring to the boil with the water, then add the sugar.
- Boil just two minutes to keep them whole; serve cold as stewed fruit.
- Marasca cherries may be done the same way, unstoned, with a piece of cinnamon.