650 g blackcurrants -washed and drained
750 ml red wine
500 g sugar
100 ml brandy
Put the blackcurrants in to a large bowl and partially mash them. Add the red wine. Cover the bowl and leave for 2-3 days at room temperature. Stir and mash each day.
Strain the liquid through a colander and then a sieve and place the liquid in to a large saucepan. Add the sugar and warm to dissolve stirring continuously. Allow the liquid to heat up but do not boil. Keep the liquid hot for 15 mins stirring occasionally. Remove from the heat and add the brandy. Stir. Bottle and seal.
Enjoy – this is delicious on its own, with a sparkling wine or drizzled over vanilla ice cream.