Grandmother Ruth’s pickled redcurrants

Rating (10 ratings)


2 1/2 kg redcurrants
2 1/2 kg Dansukker Granulated Sugar
1 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp ground cloves
200 ml spirit vinegar 12%


Rinse and pick over the berries. Boil them with the sugar for 15 minutes. Skim off any scum. Add the spices and spirit vinegar and simmer for 30 minutes. Skim off the scum again. Pour into warm, sterilised jars and seal. Store in a cool place.

Pickled redcurrants make a slightly unusual accompaniment to savoury dishes, as an alternative to chutney or fruit sauces.

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