Candied Currants

Ingredients

• 1 pint currant juice
• 3 pounds sugar
• 3 pounds currants, picked and stemmed
• 1 egg white (optional, for clarification if using brown sugar)

Method

1. 1 Combine currant juice and sugar in a pot. If using brown sugar, add egg white to clarify, then boil and skim.
2. 2 Add the picked and stemmed currants to the syrup. Boil slowly for about 20 minutes.
3. 3 Remove the currants with a slotted spoon. Continue boiling the syrup until it thickens to desired consistency.