Black currants are grown widely in Burgundy. This traditional liqueur showcases their deep, almost musky flavor.
- Yield: Makes 1 quart
Source: Martha Stewart Living, July 2003
- 2 cups (10 ounces) fresh black currants, stems removed
- 1 cup sugar
- 2 cups brandy or Cognac
Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
Remove pan from heat; stir in brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavors to develop.