- Cooking Time:
- Servings: 1.5lt
- Preparation Time:
- 1.5kg backcurrants, washed and stalks removed
- 3 cups brandy
- 1kg sugar, or to taste
- Combine blackcurrants, brandy and sugar in a large sterilised jar and crush with a potato masher and seal. Shake jar each day for a week, the store in a cool, dry and dark place for 3 months. Strain liquid through a sieve, then strain through a sieve lined with muslin
- Bottle and seal. The liqueur is ready to drink immediately but improves in flavour the longer it is stored.
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