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Jams and Marmalades
Currants in English Style (using sugar and water)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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10 1/2 ounces currants
4 ounces sugar
less than 1/2 pint water


Remove the stems from the currants, put them on the fire with the water, and add the sugar when they are boiling.

Do not let them boil for more than 2 minutes.

Serve the ribes cold, as cooked fruit.

Maraschino cherries can be prepared in the same way, without removing the pits. Add a cinnamon stick to the water.


The recipe in this entry was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. The book was published by S.F. Vanni in New York in 1945. For the complete text see www.archive.org. Image: New York Public Library Digital Gallery.

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