Spiced Currants.
3 generous quarts of currants.
1 quart of sugar.
1/2 pint of vinegar.
1 tablespoonful of cloves.
1 tablespoonful of cinnamon.
Measure the currants after they have been picked. Put all the ingredients into the preserving kettle and place on the stove. Stir the mixture frequently, and when it begins to boil skim carefully. Cook for half an hour, counting from the time it begins to boil. Put it up in small jars or tumblers. This is to be served with meat.