This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Currants, 4 pounds, Sugar, 3 pounds, Water, 1 gallon.
Wash the currants, stems and all, in a large vessel; add the water and place in a cool cellar, stirring occasionally during 3 days. Press the currants through cloth, and strain the liquor, then add to it the sugar, and stir well.
Pour this into a cask, and when it ceases to ferment, bottle.
 
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