Currant Sauce
Ingredients
- 500 g currants
- 0.25 l water
- 250 g sugar
- whole cinnamon (a little)
- 1 tsp potato starch
Instructions
- Press 500 grams of currants as for jelly.
- Combine the juice with a quarter liter of water, 250 grams of sugar, and a little whole cinnamon.
- As it cooks, skim off the foam and thicken the sauce with potato starch, about one heaped teaspoon mixed with water.
Modernized from a treasured 19th-century German cookbook.
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