PRAGGLESEA MEAD &
3.5cm/1.5in cinnamon stick
6 fresh blackcurrant leaves
Put the blackcurrants in a basin and mash with a potato masher. Put in a large bottle* with the leaves and spices, if using. Add the brandy and sugar, cover tightly and leave in a warm place for one to two months.
Strain, squeezing out as much juice as possible, pour into sterilized bottles and seal tightly. Makes about 900ml/1.5 pints. Or you can filter it into a jug and drink thereof. (It is quite strong).
Ours gets put in the airing cupboard and forgotten, usually remembered about Xmas.
*A large sweetie jar is used in this household, as a quantity is made. Haven't tried plastic.
A little brandy
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