Currant Catsup

From a
1902
cook book

..............

.

4 lbs. Currants
2 lbs. Sugar
1 pt. Vinegar
1 tsp. Cloves
1 tsp. Salt
1 Tbsp. Cinnamon
1 Tbsp. Black Pepper
1 Tbsp. Allspice
.

Boil together in a porcelain - lined kettle
until thoroughly cooked,
then rub them through a sieve.
Return the strained liquid to the fire
and boil until it is just thick enough to run freely when cold.
Cork and keep in a cool place.
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