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1
In a food processor fitted with the metal blade, or possibly a blender, briefly puree the boysenberries to a coarse consistency.
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2
Set a jelly bag or possibly fine-meshed sieve lined with 2 layers of dampened cheesecloth over a large nonreactive bowl.
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3
Pour the puree into the jelly bag or possibly sieve and let the juice drip through for about 3 min.
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4
When it slows to an occasional drip, press firmly on the puree with the back of a large spoon to yield more juice, being careful not to force any pulp through.
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5
The puree should yield 1 1/2 to 1 2/3 c. of juice.
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6
In a large, heavy nonreactive saucepan over medium heat, combine the sugar, water, cinnamon and cloves.
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7
Heat the mix, stirring often, for about 4 min.
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8
When the sugar begins to dissolve, reduce the heat to low.
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9
Continue to heat, stirring constantly, till the sugar has completely dissolved and the mix is clear, 4 to 6 min longer.
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10
Remove from heat and transfer the sugar mix to a medium nonreactive bowl.
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11
Let stand at room temperature to cold completely.
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12
Remove and throw away the spices.
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13
Gently whisk the boysenberry juice and brandy into the cooled sugar mix till well blended.
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14
Using a funnel, pour the boysenberry cordial into dry, sterilized bottles, leaving 1/2 inch head space.
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15
Cap or possibly cork, using new corks, and store the bottles in the refrigerator.
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16
Let the cordial mellow in the refrigerator for 3 weeks.
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17
Store, refrigerated, for up to 6 months.
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18
Serve at room temperature.
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19
NOTES : You can use frzn boysenberries in this recipe, that has been made in American homes since colonial times.
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20
When packaged in a decorative bottle, this libation makes a great gift.
