Preserving the flavours of wartime Britain with spiced black currants
In short: Discover how a 1947 reprint of a West Kent Women's Institute handbook provides a recipe for tangy, spiced currants. This video demonstrates a vintage technique for creating a sweet and savoury preserve that sits between a chutney and a fruit pickle.
The recipe, sourced from the Country Housewive's Handbook, utilizes malt vinegar and brown sugar to highlight the flavour of fresh black currants. The process involves simmering a mixture of vinegar, sugar, and warm spices—including cinnamon, ginger, cloves, nutmeg, and allspice—before boiling the fruit for 25 minutes.
Beyond the recipe, the video reflects on the handbook's significance as a guide for wartime sustainability. Originally issued by the West Kent Federation of Women's Institutes, the book offered practical advice on gardening, animal husbandry, and food preservation, making it a valuable resource for modern homesteaders and those interested in historical cooking techniques.
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Sources
- Summary by Intellect · source: Making Spiced Currants from a 1940s Homestead Handbook
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