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Black currants are grown widely in Burgundy. This traditional liqueur showcases their deep, almost musky flavor.

Martha Stewart Living, July 2003

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • 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.

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  • 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.

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