This year’s blackberry foraging started the week before my kids finished school at the end of July.We have been picking them every couple of days in various parts of the town since then thanks to the a dry and hot Summer this year.For a change in my repertoire and because there is only so much blackberry jam you can make, I thought I’d show you how to make Bramble Brandy this year.
Ideally you will leave this for a number of months before drinking your Bramble Brandy but unlike sloes it won’t take long to take on the flavour of the blackberries.I can’t emphasise enough that you should use a good quality brandy.I use brandy in homemade Christmas puddings so I feel the extra cost is worth it.
I tried a shot of mine just a month after I first soaked the fruit and the flavor is remarkably like Ribena but with a kick.I’ll be looking forward to pouring out a nightcap of my Bramble Brandy on a cold Winter’s night or when I’m full of flu.
- 500g of mixed fruit like Damsons, plums, elderberries and blackberries
- 250g of granulated sugar
- 600ml of good quality brandy
- Wash the fruit well, checking over for leaves and bugs.
- Place the fruit in a large bowl and cover in the sugar.
- Mix carefully and then spoon into a large clean and sterile open necked preserving jar.
- Slowly add the brandy giving it a good stir until all the brandy has been added.
- Shake once a week for a month to help dissolve the sugar.
- I found the sugar hadn't dissolved after this time, so I decanted into another wide necked jar.I slowly poured the brandy fruit mix back into the original jar stirring as after each 100ml of fruit mix was added.
- After 3 months decant into a clean and sterilised preserving bottle using muslin cloth over a funnel.
- Close making sure the rubber seal in pace.
- Label and store in a clean, dark and dry place.