Currants
Dried currants:
Instant preserves
Cook 1/3 cup with equal part water over medium-high until liquid is absorbed. Stir in 2 tbsp brandy and 1/3 cup apple jelly. Purée with a hand blender. Serve with scones.
Fruity cuppa
Combine 1/4 cup with 2 cups hot water. Add a tea bag. Steep 2 min, then strain and serve.
For more recipes with currants, click here.
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