Place in large mixing bowl and set aside. In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add ...

Dissolve the sugar in the water. Add the black currants and cover them with syrup. Bring them to the boil and cook until soft, about 4–5 minutes. Liquidise or puree the fruit and press through a ...

While black currant (Ribes nigrum) production is prevalent in Europe and New Zealand, it has been slow to take off in North America. Availability of increasingly disease-resistant cultivars has ...