This red currant conserve originated from Bar-le-Duc in the Lorraine region of France. In the authentic recipe, the seeds of the currants are removed but it is just as delicious if this time-consuming task is not done. Serve it on thin toast or, as they do in France, with madeleine cakes or as the dessert known as Duchesse-le-Duc. This is scoops of vanilla ice cream, surrounded by a skirt of Bar-le-Duc, served with sweetened whipped cream and decorated with sugar violets.
MAKES ABOUT: 2 pounds, 12 ounces (4 to 4½ cups) PREPARATION TIME: 20 minutes, plus 24 hours macerating and 30 minutes cooling COOKING TIME: 5 minutes
1 pound, 2 ounces (heaped 4 cups) red currants, stripped
3¾ cups granulated sugar
1 Put the red currants in a bowl, add the sugar and stir together. Cover and let macerate at room temperature 24 hours.
2 The next day, put the mixture in a pot, slowly bring to a boil and boil 3 minutes. Remove the pot from the heat and let cool 30 minutes until a skin starts to form.
3 Meanwhile, sterilize enough jars in the oven so that they are ready to use (see page 14).
4 Gently stir the mixture to evenly distribute the red currants, then ladle the conserve into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Eat within 3 months and refrigerate after opening.
Emma’s tip It is not essential to seed red currants, but if you have time prick each red currant with a sewing needle to help them remain plump during cooking.