Blackberry Brandy Recipes

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BLACKBERRY BRANDY

Last summer was a wonderful year for blackberries (probably due to the rainy summer!) and the brambles at my local secret location produced a bumper crop. I found this recipe when doing a general trawl of the internet for blackberry recipes; it was on the BBC Food website (shown as a variation under a recipe for Sloe Gin!). As we had picked so many blackberries I thought I'd give blackberry brandy a go. I was so pleased that I did as the finished result was absolutely wonderful. There are a few recipes posted on Recipezaar that use blackberry brandy, so you can enjoy this brandy in one of these or simply drink it on its own (slowly and savouring every drop!), as we do. Although I used fresh blackberries, I reckon that frozen ones will work just as well. Cooking time is steeping time!

Provided by Mrs B

Categories     Beverages

Time P1m30DT10m

Yield 1 litre

Number Of Ingredients 3



Blackberry Brandy image

Steps:

  • Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
  • Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
  • Seal the jars tightly and shake them well.
  • Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
  • When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.

Nutrition Facts : Calories 3849.8, Fat 2.2, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 270.4, Fiber 24.1, Sugar 248.8, Protein 6.3

1 lb blackberry, washed
8 ounces superfine sugar
1 liter brandy (35 fl.oz.)

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HOW TO MAKE BLACKBERRY BRANDY (WITH PICTURES) - WIKIHOW

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Estimated Reading Time 8 mins
  • Place a layer of blackberries in a large jar. Depending on what size jar you're using (you could use several quart jars or a large gallon jar), you'll need enough blackberries to cover the bottom with a single layer.
  • Sprinkle the berries with sugar. Take 1 cup (200g) of granulated sugar and sprinkle it over the blackberries in the bottom of your gallon-sized jar. The blackberries should be covered with the sugar.
  • Keep layering the blackberries and sugar. Add another layer of blackberries over your sugared blackberries. Sprinkle another cup (200 g) of sugar over this layer.
  • Add water. Pour 2 cups (479 ml) of non-chlorinated water over the top of your sugared berries. If your city treats the water with chlorine, you should use bottled spring water.
  • Cover the jar and let the brandy ferment. Place plastic wrap over the mouth of your jar and loosely set the lid on the jar. Put your jar on a tray in a dark spot.
  • Keep stirring and fermenting the brandy. After the first week, stir your brandy once a week for three more weeks. You can then strain the brandy through muslin or cheesecloth.
  • Store your blackberry brandy. Once you've strained the blackberries out of the brandy, divide the brandy into smaller bottles with screw caps or into mason jars with lids.
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