Currant Syrup

Directions

1. 1
   Mash the fruits together and let them stand in a warm place for a day.
2. 2
   Strain the juice into a nonreactive pan, and add 4 cups of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar.
3. 3
   Cool the syrup, then skim it, pour it into bottles and cork them tightly.
4. 4
   Note: This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened.