Currant Sauce
Take fine ripe currants, and strip them from the stems. Put them into a pan, and mash them with a large spoon, or a wooden beetle. Stew them in their own juice (no water,) and sweeten them when they are taken from the fire. For company, press the fruit through a sieve before you add the sugar, and shape it in a mould.
It will answer every purpose of regular currant jelly, to eat with game, venison, &c.