Blackcurrant Brandy

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2 lb/1 kg ripe blackcurrants
  • 1 lb/450


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.