Pickled Redcurrants is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of cherries, redcurrants and sugar that are cooked until the fruit break down and passed through a sieve to make it smooth. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Redcurrants.
Rinse and pick over the berries. Boil them with the sugar for 10 minutes, skimming off any scum as it rises to the surface.
Add the spices and spirit vinegar and simmer for 20 minutes. Skim off the scum again then pour into warmed, sterilised jars and seal.
Store in a cool place.
Pickled redcurrants make a slightly unusual accompaniment to savoury dishes, particularly hams and game, where they act as an alternative to chutney or fruit sauces.
