Blackberry Liqueur with Inner Glow

Summary

Ingredients

• 3.4 kg blackberries, ripe, frozen
• 200 g elderberries, ripe, without stalk, frozen
• 12 leaves, (blackberry leaves)
• 4 sticks cinnamon
• 4 clove (s)
• 2 sticks vanilla pod (s)
• 1.2 liters rum, 54%
• 500 ml rum, (Strohrum) 80%
• 0.4 liters red wine, (Pinot Noir, approx. 12%)
• 1.1 kg powdered sugar

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Instructions

1. The blackberries and elderberries are frozen in a large, airtight stainless steel pot. The leaves of the blackberry bush, vanilla pods and cinnamon sticks are cut or broken into 2 cm long pieces and added together with the cloves. Everything is poured over with the rum and the Strohrum.
2. Put the Pinot Noir and sugar in a saucepan and heat, stirring constantly. At approx. 80-90 ° C, the sugar dissolves suddenly in the red wine, let this solution cool down a little and pour it over the berries, mix well, close and store in a cool place for 2 months. Stir with a clean spoon every 2 weeks.
3. Coarse filtration:
4. After 2 months everything is poured through a household sieve (approx. 1 mm mesh size) into a stainless steel bowl. The residues from this sieve still separately with a potato masher or e.g., express a spaetzle press. About 30% of the berries and solid ingredients used are worthless coarse residues.
5. Fine filtration:
6. The first filtrate is then filtered with a soup ladle through a finer kitchen sieve (e.g. a coarse tea strainer) into a second stainless steel bowl or glass jug. This second filtrate can already be filled into bottles in this way (without ultra-fine filtration).
7. Fine filtration:
8. A cotton plug as thick as a thumb is loosely stuffed into a funnel from above using a shish kebab, thereby filling the bottles with the second filtrate. With this, of course, you get a liqueur of excellent dark red clarity.
9. Hints:
10. Blackberries ripen over a long period of time. They are collected during summer and autumn and stored frozen without washing.
11. 5-10% of the amount of blackberries are still needed as ripe elderberries, they can also be stored frozen after they have been combed off the cones.
12. The liqueur should be prepared in October so that it is ready for Christmas. The recipe described here was used three times with small variations. It delivers 5 liters of liqueur. Alcohol content approx. 17%, sugar content approx. 25%.
13. If you still make a lot of blackberry jam from juice in autumn, you shouldn`t be afraid to dispose of the solid residues from jam production in the liqueur batch.
14. Since the rum used removes the juice from the fruit and dilutes itself in the process, it is important to only use high-proof rum.
15. Only snack with a clean spoon during the preparation phase. If the mixture starts to ferment due to a dirty spoon, please consult recipes for making blackberry schnapps.
16. You should avoid using a mixer to chop the ingredients during the two-month preparation phase. The fine filtration is then extremely tedious because of the fine components.
17. The residue from the fine filtration is ideal as alcoholic blackberry purée for vanilla pudding.

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