Julia`s Currant Liqueur

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	45 d 12 hrs 35 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

300 g currants, black, stemmed
200 g currants, red, stemmed
500 g cane suar
3 clove (s)
1 stick cinnamon
1 liter schnapps (fruit brandy), preferably apple, but can also be pear

Instructions

Wash the currants and drain on paper towels. Pat dry carefully. Layer together with the sugar in a large glass or a bulbous bottle, capacity about 2 liters, and let the juice steep overnight.
The next day, fill the cinnamon stick and the cloves together with the fruit schnapps in the bottle, close tightly, shake well and let ripen in a warm place for at least three, more likely four, months. Shake well again and again.
Pour the liqueur through a sieve and carefully squeeze out the berries so that the pulp but not the seeds get into the finished liqueur.
Fill into bottles and enjoy.
Lasts about six months.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.