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1
Mix the red currant juice, rum or brandy, orange zest, and nutmeg together in a large, wide-necked jar.
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2
You may find the mixture of acid and alcohol forms a gela perfect example of how adding fruit juice to spirit can determine pectin levels (see pp.
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3
3839).
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4
Dont worry, the mixture will become liquid again when you add the sugar.
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5
Seal the jar tightly and leave for 7 to 10 days in a cool, dark place.
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6
Transfer the currant and alcohol mixture to a pan, add the sugar, and heat gently to about 140F.
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7
When the sugar has dissolved, strain the liqueur through a jelly strainer bag or cheesecloth (see p. 33).
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8
Decant the strained liquid into a sterilized bottle (see p. 125) and seal with a cap.
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9
Store for several months in a cool, dark place so the shrub can fully mature before you take the first tipple.
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10
Use within 2 years.
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11
At marmalade-making time, buy an extra couple of pounds of Seville oranges and use the strained juice in place of the red currant juice for an outstanding orange liqueur.
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12
Red currants that grow on a standard (long-stemmed) bush, rather than at ground level, make picking very easy and also add interest to the garden.
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13
I pick about 10 pounds of red currants each season from my standard bush.
