Currant Ketchup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg currants
- 1 kg sugar
- 0.25 liter ¼ vinegar (5%)
- 1 tablespoon cinnamon
- 2 teaspoons clove powder
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- Put the currants, stripped from the stems and washed, in a saucepan with the other ingredients. Cook to a thick paste for about 20 minutes while stirring. Finally, pour into prepared jars and close.
About Editorial Staff
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