Blackcurrant and cherry cheese

Yield: 1 batch

Measure Ingredient
3 pounds Blackcurrants; picked over and washed
1½ pounds Black cherries; stoned fluid ounces water fluid ounces port or rum
2¼ pounds Sugar
Almond oil

Place the fruit, water and 2 oz of the spirit into a wide, heavy pan.

Cook over a medium heat until the fruit is soft and pulpy. Add the sugar and stir over a low heat to dissolve. Bring to the boil and continue boiling gently until it is thick and almost solid, being careful not to let it burn. This can take an hour or three. Add the remaining spirit and stir. Decant into straight-sided glass jars or small tumblers which have been glazed with a thin film of almond oil.

Cover with waxed discs and cellophane. Keep for 2-6 months before using. Turn out whole and serve in slices, or melt to use as a sweet sauce.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

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