Choose the currants discarding those that are not healthy; wash them by immersing them in cold water trying not to rub them; Drain and extend them on a reviewer to dry with the air and place them in the containers.
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| Ingredients to make rosé of currants: |
| 2 kg of currants 3/4 l of white vinegar 1/2 l of dry white wine 800 g of sugar 4 berries of Juniper 1/2 lemon 1 handful of pink petals |
Ingredients to make rosé of currants:
2. Put the vinegar, wine, juniper berries, sugar, lemon juice and cortex (the yellow part) in a saucepan.
3. Boil for 3 minutes, remove from heat and add pink petals, without yellow peduncles.
4. Cover and let cool. Pass this syrup through a fine strainer by pouring it at the same time, on the fruit, until it fully covers it.
5. tightly the bottles and keep them in a fresh and dark place.
6. Past 1 week control that the currants are covered with the liquid, otherwise, add vinegar.
7. This conserve is ideal to serve with pork or hunting meat.
