Ingredients for - Black currant syrup
How to cook deliciously - Black currant syrup
1. Stage
Pour the black currants and sugar in layers in a jar. Cover with polyethylene lid and put in a dark place for at least three weeks. During this time, the currants will give juice. You can easily forget about currants for a longer period, for me this jar was waiting for a month and a half. This time I have not included in the estimated cooking time.
2. Stage
In a wide bowl shake out the contents of the jar, ie currants, syrup, undissolved sugar.
3. Stage
Bring to a boil, and cook over low heat for about 20 minutes, stirring occasionally.
4. Stage
Then remove all the berries from the syrup, they can be used to make confit.
5. Stage
Once again bring the syrup to a boil, let it simmer for about ten minutes, then cool it down a bit. The consistency of the syrup is a rather thick, fragrant liquid, with a slight tinge of wine.
6. Stage
And pour into sterilized bottles, the syrup can be stored at room temperature.
7. Stage
We beat the berries with a blender (I added the juice squeezed from a lemon to the berries, but this is not necessary), you get a kind of confit or jam, it is difficult to give an acceptable name, it can be used as a filling or to make desserts.
