Blackcurrant Gin from The Complete Book of Home Preserving by Mary Norwak
Top and tail the blackcurrants, put them into a preserving jar and crush the fruit slightly. Add the raspberries, spices, sugar and gin. Seal tightly. Leave for 6 weeks and filter into bottles.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mason jar
- Paring knife
- Muddler
- Fine-mesh sieve
- Funnel
- Bottle
Ingredients
- 2 oz/50 g raspberries
- 12 oz/350 g ripe blackcurrants
- 8 oz/225 g sugar
- 2 pints/1 litre gin
- 1 clove
- ½ in/12 mm cinnamon stick
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Blackberry Gin from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blackcurrant Brandy from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blackcurrant Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blackcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Summer Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Raspberry and Redcurrant Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Raspberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Strawberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com