Cooked method: Add 1 cup of water to 4 cups of currants. Cook until skins have popped. Press through a food mill or sieve. Discard skins and seeds.Yield: 2 cups.
Uncooked method: Rinse 4 cups of currants, drain, put in a blender and blend until the consistency of thick puree. Yield: 2 cups.
For long-term storage, the puree should be frozen: Pack into rigid container leaving ½ inch headspace for expansion in freezing. Seal and freeze. Canning is not a safe method of preserving puree.
Currant puree may be dried to make fruit leather.