Black Currant Cinnamon SyrupCategory: Recipes for Jams, Jellies, and Sauces Recipe:
2 cups fresh or frozen Black Currants, thawed
1 cup water
1 cup sugar
1/2 teaspoon cinnamon
In a small saucepan, combine all ingredients. Heat to boiling, stirring until the syrup has thickened and the Black Currants pop. Cool to room temperature. Transfer to electric blender and puree. Cover and refrigerate.