Spiced Fresh Currants
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
4 qts fresh ripe red or black currants
1/2 tsp whole cloves
1 (two-inch) stick cinnamon, broken
2 lbs sugar
1 pint cider vinegar
1 - Wash and stem currants; tie spices in small cheesecloth bag; heat spices, sugar, and vinegar in agate or enamel kettle to boiling.
2 - Add currants; cook slowly, uncovered, until currants are bursting, about 20 minutes.
3 - Remove the spice bag.
4 - Cook down a little to thicken, if necessary.
5 - Spoon into hot, sterile glass jars.
Makes about 6 pints