- 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
How to make this recipe
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.