Name: Currant Catsup
Cuisine: American
Ingredients: 4 pounds of currants; 2 pounds of sugar; 1 pint of vinegar; 1 teaspoonful of cloves; 1 tablespoonful of cinnamon; 1 porcelain saucepan until thoroughly cooked; 1 sieve all but the skins; 1 bottle when cold

Original Recipe

Four pounds of currants, two pounds of sugar, one pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, pepper and allspice. Boil in a porcelain saucepan until thoroughly cooked. Strain through a sieve all but the skins; boil down until just thick enough to run freely from the mouth of a bottle when cold. Cork and set aside.

4 pounds of currants
2 pounds of sugar
1 pint of vinegar
1 teaspoonful of cloves
1 tablespoonful of cinnamon
1 porcelain saucepan until thoroughly cooked
1 sieve all but the skins
1 bottle when cold

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1

Four pounds of currants, two pounds of sugar, one pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, pepper and allspice.
2

Boil in a porcelain saucepan until thoroughly cooked.
3

Strain through a sieve all but the skins; boil down until just thick enough to run freely from the mouth of a bottle when cold.
4

Cork and set aside.

Currant Catsup

Original Recipe

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