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Compote of Red Currants

Put one pound of ripe red currants into a basin with half a pound of caster-sugar. Press the currants with a wooden spoon, and when the sugar has partly dissolved in the juice, pour the whole into a pan and boil up, and turn into a compote dish when cool. Leave it for two hours, when, if it has been properly prepared, it will set to a jelly and be ready for use.