Anne Willan

Ratafia

Grape or apple liqueur

Preparation info
  • Makes

    1.5

    litres
    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
The Cooking of Burgundy and the Lyonnais
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

As much of a ritual as the presentation by Monsieur Milbert of a bottle of cassis to me at Christmas is the gift to my husband of a bottle of ratafia. Monsieur Milbert makes his with apple juice and his own Calvados, but the more common Burgundian version combines grape juice and brandy.

Ingredients

  • 1 litre (1¾ pints) fresh-pressea apple or grape juice
  • 475

Method

Mix the apple or grape juice with the brandy. Put in two 750 ml (1¼ pint) bottles and seal them tightly with a cork. Leave in a cool dark place for at least 6 months and a year or more if you like.