Summary

Ingredients

• 1 kg currants, red
• 4 large basil leaves
• 2 pinches ginger powder
• 2 points vanilla sugar
• 330 g preservin suar, 3: 1

Print Recipe Pin Recipe

Instructions

1. Wash the currants and remove the stems. Puree together with the basil.
2. Then bring to the boil with the ginger, vanilla sugar and preserving sugar and let it simmer for 4 minutes.