Spiced Currants Recipe

Instructions

1. Six pounds of currants, one level tablespoon of cinnamon, four pounds of sugar, one level teaspoon of cloves, two pounds of raisins, one level teaspoon of allspice, one cup of vinegar.
2. Pick over the currants, wash, drain and remove the stems.
3. Put into a preserving kettle, add the sugar, raisins and vinegar and cook until it commences to thicken; add the spices and cook to a thick sauce.
4. This is particularly fine with lamb and venison.