Red currant sauce

Squeeze juice from our red currant. From 2 kg of berries I obtained almost 5 glasses Ingredients:

• Red currant - 2 Kilogram
• Vinegar - 1 Glass
• Sugar - 2 Cups
• Salt - 2 items. spoons
• Cinnamon ground - 1 st. a spoon
• Bay leaf, carnation, black pepper - - To taste
• Garlic - 3-4 teeth

Instructions

Squeeze juice from our red currant. From 2 kg of berries I have almost 5 glasses of juice. In a saucepan, mix the resulting juice, a glass of vinegar, two glasses of sugar, spices and cinnamon. We mix it well and put it on the fire. Bring to a boil, reduce heat and continue to cook on low heat, along with removing foam. We cook until the desired consistency of the sauce is created - some like more liquid, some more dense. Mine (it is not necessary to sterilize) jars, put on the bottom of each jar one shredded clove of garlic. We pour out the prepared sauce in jars, close them with lids and sterilize (liter jars - 20 minutes, 10-liter jars). All the sauce is ready for storage and use!

Servings: 10-12