Summary

Ingredients

• 800 g currants, white, plucked
• 100 g currants, red, plucked
• 500 g ellin suar (ellin raw cane suar, 2: 1)
• 300 ml sparkling wine (Prosecco)

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Instructions

1. Wash the plucked currants and then mix with the preserving sugar. Stomp a little and let the juice steep for at least 4 hours (possibly overnight).
2. Heat in a saucepan while stirring until the sugar has dissolved (do not boil!). Then pass the mixture through a sieve (Flotte Lotte), mix with Prosecco and heat in a large saucepan while stirring. Boil for 3-4 minutes and stir. Make a gelling test (a few drops on an ice-cold plate will set immediately). If necessary, skim it and immediately fill it to the brim in clean, hot rinsed glasses. Close with screw cap, turn upside down for 10 minutes. Then turn over and let cool down undisturbed.