Wash the currants well. Drain thoroughly and use a fork to strip the berries from the panicles. If necessary, wash the leaves and pat dry. Mix the berries with the sugar in a bowl, mash a little with a fork and cover with the leaves.
Let it steep for 3-4 hours, until the sugar has almost dissolved, stirring occasionally with a fork. Place in a large bottle with the leaves, the cinnamon stick and the cloves. Pour the fruit schnapps over the top and let it mature for 4 months in a warm, sunny place.
Pour through a hair sieve and squeeze it out so that a lot of pulp remains in the liqueur. Fill into bottles.
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