Currant Sauce - - Salsa di Ribes

Ingredients:

• 1/2 quart (500 ml) red wine vinegar
• 3 1/3 pounds (1.5 k) red currants, stemmed
• 1 1/2 pounds (700 g) cane sugar
• 1 tablespoon shredded ginger root
• A cinnamon stick, broken into bits
• 5-7 cloves
• 1 tablespoon green peppercorns

Preparation:

Put the herbs and spices in a gauze bag. Combine the sugar and vinegar in a steel pot, add the herb bag, and bring the mixture to a boil; boil it for 5 minutes and add the currants. Reduce the flame and simmer, stirring with a wooden spoon, until the sauce has thickened to the point that a drop on an inclined plate doesn't run down it immediately. Transfer the sauce to sterile jars, seal them, and when they have cooled store them in a cool dark place; they'll be ready in a week and keep for several months.

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