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Black Currant Cinnamon Syrup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from thecurrantcompany.com


List of Ingredients




2 cups fresh or frozen Black Currants, thawed
1 cup water
1 cup sugar
1/2 teaspoon cinnamon

Recipe



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.

Note from BL: also works well with Saskatoons (aka June Berries), Blue Huckleberries or Blueberries