Bramble Cassis
I make Bramble Cassis in a very organic bung it all in fashion very simply by using a large litre sterilised preserving jar. Into this I pop at least half way up of fruit (I break the fruit down with brambles as they go mushy anyway as they macerate in a separate bowl) but first of all I measure half the jar full with fruit and then tip into a bowl and mash them up with either a potato masher or a fork. and then tip the mashed fruit back into the jar. (bit messy and I did say it was an organic way of dealing with it). I then tip in the smaller size of a bottle of vodka (not a litre) together with about 1 oz of sugar. I leave for about six weeks (keeping the jar in a dark cupboard out of the way so it does not lose its colour). I then strain through fine muslin decanting the juice into a fresh jar at this stage. Its important to taste the liqueur at this point. I have found with home made liqueur's that some of them are too sweet for my palate so I...