Making blackcurrant gin

Among the trades I did last week at the swap event at Whitley Bay was a tub of blackcurrants (part of a swap for a jar of jam). The blackcurrants have now been put to good use. They are being used to make blackcurrant gin. They will be soaked in the gin for about 3 months after which the gin will be drained off and bottled. The gin-pickled fruit will then be pressed through a sieve and the resulting alcoholic fruit puree will be added at some point next year to the sweet mince that we make.

Quantities vary according to taste but when I make blackcurrant gin, I use 400g of berries, 200g of sugar and 70cl bottle of cheap, supermarket own brand gin.