Black, red and white currants are all frozen in the same way. They should be stripped from the stem with a fork and washed in ice chilled water, then dried gently. For later use un jam making, pack dry into polythene bags. For a dry sugar pack, use 8 oz sugar to 1 Ib prepared berries, mixing until most of the sugar is dissolved. Use 40 per cent syrup, if a syrup pack is preffered. Blackcurrants are particularly good to freeze as a syrup or as a pureee to use for drinks, puddings and ices, or as a sauce. To serve, thaw at room temperature for 45 minutes. Storage time: 1 year. Boskoop Giant and Wellington are best blackcurrant varieties for freezing.

** Currants Recipes** and ** Oriental Cuisine**