Roode Krentenbrij - Red Currant Soup - cooking recipe

Ingredients

2 tablespoons barley
1 quart red currants
1 cup sugar
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt

Preparation

Soak the barley overnight in one cup of water.
Wash and stem the currants, add the sugar, water, and stick of cinnamon.
Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
Chill.