Sunday, 7 September 2014

Damson Brandy

And wait...
Having had a bad experience with gin in my youth, I usually make Sloe Brandy at this time of year.  But my secret sloe hunting ground seems a bit bare this year so I decided to make Damson Brandy.

The recipe I use is from Richard Mabey's Food for Free, and is the sketchiest of recipes.  I simply take one bottle of cheap/value brandy and pour it over about 1lb of fruit (I slit the damsons with a sharp knife) and 1/2lb of sugar in a large kilner jar.  Store the jar in a dark cupboard and turn from time to time to dissolve the sugar.  Richard Mabey then says this will be ready by Christmas.  But I'll be starting it as soon as the liquid has turned ruby red and the sugar appears to be dissolved.

In a similar vein, I made Blackberry Whiskey last year...

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