Black Currant Brandy

Ingredients

• one gallon cold water
• two gallons black currants
• four pounds sugar
• two gallons deodorised pure spirits
• half-gallon each of water
• half-gallon each of spirits

Method

1. 1

   In one gallon cold water, place two gallons black currants.

2. 2

   Heat gradually and boil for half an hour.

3. 3

   Cool, add two gallons deodorised pure spirits, stir and strain, mashing fruit to extract juice.

4. 4

   To juice, add four pounds sugar and place in a cask.

5. 5

   Wash fruit pulp in half-gallon each of water and spirits, mash and strain again, adding two more pounds sugar.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.

BLACK CURRANT BRANDY (For Intestinal Disorders) In one gallon cold water place two gallons black currants. Let heat gradually and boil one-half hour. Remove and cool; add two gallons deodorised pure spirits; stir and 178 FRUIT RECIPES strain, mashing fruit to extract juice. To juice add four pounds sugar and place in a cask. Wash fruit pulp in half-gallon each of water

Cook this with the app: pantry check, scaling, and the assistant.