Blackcurrant Brandy

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2 lb/1 kg ripe blackcurrants
  • 1 lb/450 g sugar
  • 6 cloves
  • pints/750ml brandy

Method

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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