Summary

Ingredients

• 650 g currants, white
• 300 g cane suar, brown
• 0.5 ½ vanilla pod (s)
• 1 cinnamon stick (s)
• 1.4 liters fruit schnapps

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Instructions

1. The liqueur is made with freshly picked, untreated and sun-ripened berries from the garden.
2. The ready-to-cook berries, freed from the greens, are thoroughly showered with cold water, drained and poured into a suitable size container. I use very large mason jars from Ikea. Add sugar, cinnamon and vanilla pod, pour on the fruit schnapps, mix everything well and close the container.
3. Let mature in a dark, cool place for 4 weeks or more. Swirl every few days so that everything mixes well and above all the sugar dissolves.
4. After the ripening period, strain through a kitchen sieve for the very coarse leftovers. If you like, you can then pass the liqueur through a cotton cloth or coffee filter again so that smaller particles can be removed. Muslin diapers are great, they are cheap and you don`t mess up your kitchen towels.
5. Fill the liqueur into bottles at your own discretion, close and serve ice-cold.