Place Black Currants and water in a medium saucepan over medium heat.
Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with Black Currants.
Cook until Black Currants begin to burst, about 10 minutes.
Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator for at least 8 hours.