We have a lot of redcurrants in the garden which are ready now. If you don’t fancy making your own Redcurrant jelly, this sounds quite pleasant 🙂
- 9oz/255g redcurrants, stripped from stems
- 9oz/255g brown sugar crystals
- 3 star anise
- 2 small pieces of fresh mint
- 1 ½ pints/750ml white rum
Put all the ingredients in a jar with a good seal. Shake every day for a fortnight,
by which time the sugar should have dissolved completely. Strain into a bottle.
