Ingredients
- 1 cup currant juice
- 2 cups sugar
How to make it
1. Combine juice and sugar in saucepan and heat to 160°F. Use a candy thermometer; do not boil.
The syrup is ready to use over waffles, pancakes, hot biscuits, ice cream and other desserts. The syrup will keep up to six months in the refrigerator without crystallizing.