Spiced Blackberry Liqueur

This recipe has been talking to me for weeks but unfortunately at Blackberry time I was unable to find a lot of blackberries.  However I did note the other week that Waitrose had them in both fresh and frozen.  Fortunately yesterday I was able to get fresh blackberries not wildings but still blackberries. I already had the brandy in the house.  The recipe comes from Notes from the Jam Cupboard by Mary Tregallas.  This book is wonderful.  Sometimes when I buy a book I am not too inspired until I start reading the wonderful recipes - this is a wonderful book and has some seriously wonderful ways of using the preserve made and supplied different options for using.  Well worth the buy.

Ingredients:

1.75kg (3lb 13oz blackberries)

550ml (19 fl oz) water

1 tablespoon of whole cloves

1 tablespoon of grated nutmeg

2 large cinnamon sticks

900g (2lb) white granulated sugar

300-350ml (10 to 12 fl oz) brandy

Makes about 2 litres (3 1/2 pints).

Method

Place the blackberries, water and spices in a large pan, cover and bring to the boil, then reduce the heat and simmer for 15 minutes until the blackberries are soft.

Strain through a scalded jelly bag or a sieve lined with muslin.  Leave to drip for about an hour.

Mesaure the juice and pour it into the cleaned pan.  Add 500g (1lb 2oz) of sugar for every 600ml (1 pint of juice).  Heat gently and stir well to dissolve the sugar.

Stir in 300 (10 fl oz) of the brandy.  Taste and add a little more brandy if required.  Strain again through the clean jelly bag or sieve before bottling up.

This one sounds a real winter warmer.  Another one for the pantry shelf.  

Catch you soon.

Pattypan

x

PS This liqueur is very delish.  It is definitely going on the list for next year.