Pick from the stems and mash them, a few at a time, in a bowl or granite
saucepan with a potato masher, then put them in a stone jar and let them
stand for two days, stirring well each day. Wring them through a cheese
cloth, and if wanted sweet cook with sugar as red currant syrup. The
juice can be bottled without sugar or cooking, and will keep for years.
It is used for sauces or fruit soups, etc.