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Spiced crème de mure
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Makes: 1.25 litres
600g blackberries
750ml fruity red wine, such as pinot noir
500g caster sugar
2 star anise
1 cinnamon stick
4 cloves
300ml vodka, gin or brandy
1. Put the blackberries in a large mixing bowl with a little of the wine and mash with a potato masher so they start to break down. Add the remaining wine, gently mash again and cover the bowl. Put in the fridge for 1-2 days.
2. Line a sieve with muslin and put over a large saucepan. Tip in the fruit mixture, then leave to strain – this might take 10 minutes or so. Discard the leftover pulp and seeds. Add the sugar and spices to the strained liquid and put over a medium heat. Stir until the sugar has dissolved, then simmer gently on a low heat for 20 minutes, uncovered, until slightly thickened. Carefully remove the spices, stir in the spirit of your choice and leave to cool completely. Pour into sterilised bottles or jars. It will keep for 2 months unopened.
Cook’s tip: To make a refreshing bramble cocktail, shake 50ml gin with 25ml lemon juice, a splash of sugar syrup and ice. Pour into a glass, top with a drizzle of crème de mure and garnish with a slice of lemon and a blackberry.
To make a simple sugar syrup, heat equal parts sugar and water over a low heat, stirring occasionally until the sugar has dissolved. Allow to cool before using.
This recipe was first published in Tue Aug 25 13:05:52 BST 2020.
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