Spiced Currants Recipes

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SPICED CURRANTS



Spiced Currants image

A spicily sweet preserve from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Berries

Time 1h45m

Yield 2 1/2 pints

Number Of Ingredients 6

2 1/2 lbs ripe currants
2 lbs sugar
1 cup vinegar
1 tablespoon cinnamon
1 1/2 teaspoons allspice
1 1/2 teaspoons ground cloves

Steps:

  • Wash currants; stem and cook with the sugar and vinegar over low heat for an hour.
  • Add spices and continue cooking for 30 minutes.
  • Pour into sterilized jars and seal.

Nutrition Facts : Calories 2720.8, Fat 1.7, SaturatedFat 0.2, Sodium 43.1, Carbohydrate 703, Fiber 33.1, Sugar 668.1, Protein 18.8

SPICY CURRANT SAUCE FOR HAM



Spicy Currant Sauce for Ham image

This was handed down through the women in my family. We all love it, but I'm always amazed how many guests beg for the recipe saying that they have never tasted anything like it. The cloves and Worcestershire sauce give it a lovely kick. It keeps really well, so can be made days in advance. It is also a great (and easy) holiday gift.

Provided by cinekate

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 30m

Yield 24

Number Of Ingredients 11

1 cup packed brown sugar
1 cup dried currants
½ cup hot water
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons butter
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 pinch ground mace
1 cup currant jelly

Steps:

  • Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.
  • Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 23 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 72.6 mg, Sugar 21.6 g

SPICED CURRANT JELLY



Spiced Currant Jelly image

Very spicy and beautifully sweet preserves from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This recipe makes about 3 pints and cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Berries

Time 45m

Yield 48 1-ounce servings

Number Of Ingredients 4

3 lbs ripe currants
2 lbs sugar
1 tablespoon cinnamon
1 teaspoon ground cloves (up to a tablespoon, depending on your taste)

Steps:

  • Wash currants; stem and add sugar and spices.
  • Heat until sugar melts; boil, uncovered for 20 minutes or until thick enough to form jelly on a cold plate.
  • Pour into sterilized jelly glasses and seal.

Nutrition Facts : Calories 154, Fat 0.1, Sodium 2.4, Carbohydrate 40.1, Fiber 2, Sugar 38, Protein 1.2

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