Blackcurrant Ratafia

• 2 kg (4 lbs) ripe or frozen blackcurrants
• 1.5 kg (

Purée the blackcurrants with the sugar and cloves and leave in a warm place overnight. The next day place this must in a large earthenware or glass crock. Add the spirit and leave in a warm place for 6 weeks.

Strain into another container, preferably glass, and leave to settle for 1 week. Rack into bottles using a siphon, leaving the solids on the bottom of the crock. Cork the bottles.