Currant or Gooseberry Sauce with Sugar

Pick one pound of white currants from their stalks, or pick off the stems from one pound of gooseberries; blanch either one or the other, and then drain them on a sieve. Have cooked half a pound of sugar to the small crack, lay in the currants, let it boil up once, and then pour it into glasses to serve cold with meats, game or poultry.