Blackcurrant Brandy from The Complete Book of Home Preserving by Mary Norwak
Top and tail the blackcurrants and put into a large preserving jar with the sugar, cloves and brandy. Stir well and seal tightly. Leave for 3 months and filter into bottles.
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Cooking tools:
- Mason jar
- Paring knife
- Cutting board
- Spoon
- Fine-mesh sieve
- Cheesecloth
- Funnel
- Bottle
Ingredients
- 1½ pints/750ml brandy
- 6 cloves
- 1 lb/450 g sugar
- 2 lb/1 kg ripe blackcurrants
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