Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Fill into bottles and enjoy.
5. Lasts about six months.