*  Exported from  MasterCook  *
                             Blackberry Cordial
 Recipe By     : The South: The Beautiful Cookbook (Harper-Collins, 1996)
 Serving Size  : 1    Preparation Time :0:45
 Categories    : Beverages
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          ripe blackberries
    3      cups          sugar
    3      cups          water
    2      3 inch long   cinnamon sticks -- broken in half
    4      whole         cloves
      3/4  cup           premium French brandy
 In a food processor fitted with the metal blade, or a blender, briefly puree th
 e blackberries to a coarse consistency.
 Set a jelly bag or fine-meshed sieve lined with 2 layers of dampened cheeseclot
 h over a large nonreactive bowl.  Pour the puree into the jelly bag or sieve an
 d let the juice drip through for about 3 minutes.  When it slows to an occasion
 al 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.  The puree should yield 1 
 1/2 to 1 2/3 cups of juice.  
 In a large, heavy nonreactive saucepan over medium heat, combine the sugar, wat
 er, cinnamon and cloves.  Heat the mixture, stirring often, for about 4 minutes
 .  When the sugar begins to dissolve, reduce the heat to low.  Continue to heat
 , stirring constantly, until the sugar has completely dissolved and the mixture
  is clear, 4 to 6 minutes longer.  Remove from heat and transfer the sugar mixt
 ure to a medium nonreactive bowl.  Let stand at room temperature to cool comple
 tely.  Remove and discard the spices.  Gently whisk the blackberry juice and br
 andy into the cooled sugar mixture until well blended.
 Using a funnel, pour the blackberry cordial into dry, sterilized bottles, leavi
 ng 1/2 inch head space.  Cap or cork, using new corks, and store the bottles in
  the refrigerator.  Let the cordial mellow in the refrigerator for 3 weeks.  St
 ore, refrigerated, for up to 6 months.  Serve at room temperature. Makes 4 pint
 -sized bottles.
 Reprinted in The Sacramento Bee 8/13/97.
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 NOTES : You can use frozen blackberries in this recipe, which has been made in 
 American homes since colonial times.  When packaged in a decorative bottle, thi
 s libation makes a great gift.