250g red currants (you can also make this with blackberries or just about any fruit*)
150g caster sugar (more or less, to taste)
Remove the currants from their stems.
Pop the currants into a pot with the water. Cook over low heat to soften the fruit. Crush with a fork or a potato masher until all the fruit is mushed up, and the liquid is a stunning ruby hue.
Get a muslin cloth or thin tea towel (one you don’t mind being stained pink) that’s large enough to hold the fruit pulp. Rinse it with boiling hot water to sterilize it. When the cloth’s cooled a bit, squeeze out any excess water.
Use the cloth to line a sieve placed over a clean sauce pan. Carefully pour the mushed fruit and ruby water into the cloth. Let it strain through, gently pressing it to remove all the liquid.
Gently warm the liquid. Stir in the sugar, little by little, tasting as you go. Once the sugar has dissolved and the mix is as sweet as you’d like it, take it off the heat.
If you want it to have a long shelf life, pour into a sterilized bottle while it’s still warm. Secure with a screw top or cork. Like this, it’ll store at room temperature in a dark, cool place for up to 6 months.
If don’t want to bother with this just pour it into a clean jar or bottle and store in the fridge for up to 1 month.
*You can swap the red currants for just about any fruit: blackberries, plums, rhubarb and more. If the fruit’s not squishable just finely chop or grate and follow the steps above.
Two For One Recipe Tip
Use the left over pulp from the fruit in our Red Currant Vinegar recipe.