- SERVINGS: MAKES 1 QUART
The South has a long tradition of fruit wines, liqueurs and cordials. This one is made from the region's favorite berry. Be sure to seek out Ceylon cinnamon: most other cinnamons are too harsh and can spoil the flavor. It's fine to use frozen berries. The cordial must sit for at least 2 weeks to develop its flavor.
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- 4 cups blackberries
- 3 cups bottled water
- 4 whole cloves
- 3 black peppercorns
- 3 cardamom pods, lightly crushed
- 2 cinnamon sticks, broken into 2-inch pieces
- 1 bay leaf
- 1 cup light brown sugar
- 1 1/4 cups Cognac or other brandy
- In a medium saucepan, combine the blackberries with the water, cloves, peppercorns, cardamom, cinnamon and bay leaf and bring just to a boil. Cook over low heat for 30 minutes, gently crushing the berries against the side of the saucepan. Strain the berries through a fine sieve into a heatproof bowl without pressing on the berries. Stir in the brown sugar until dissolved. Let cool.
- Stir in the Cognac and pour into bottles. Seal the bottles tightly and store in a cool dark place for at least 2 weeks before serving.
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