Julia's currant liqueur

Ingredients for 1 servings:

• 300 g black currants, stemmed
• 200 g red currants, stemmed
• 500 g cane sugar
• 3 cloves
• 1 stalk(s) cinnamon
• 1 liter of schnapps (fruit brandy), preferably apple, but can also be pear

Instructions

Working time approx. 20 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 35 minutes

Wash the currants and drain on kitchen paper. Carefully pat dry. Layer them with the sugar in a large glass jar or bulbous bottle (approximately 2 liters in capacity) and let them draw juice overnight. The next day, add the cinnamon stick and cloves to the bottle along with the fruit liqueur, close tightly, shake well, and let it mature in a warm place for at least three, preferably four, months. Shake well every now and then. Pour the liqueur through a sieve, carefully pressing out the berries to ensure the pulp, but not the seeds, ends up in the finished liqueur. Bottle and enjoy. It will keep for about six months.