This beautiful, dark and gently spiced fruit brandy is sweet and warming, perfect by December, when it’s at its best. You can also make this using just blackberries if you prefer.
Strip the elderberries from their stems using a fork and remove any stray stalks.
Blend the blackberries and elderberries with 1 tablespoon of the sugar to make a purée, then pass through a sieve to remove the seeds and skins.
Place the purée in a pan with the remaining sugar and spices.
Simmer gently for 20 minutes. Allow to cool slightly before stirring in the brandy.
Pour into clean, sterilised* bottles and store in a cool, dark place until Christmas.
Strain before serving.
How to sterilise jars and bottles
The easiest way is in the oven. Place your clean jars and lids (separated) onto a baking tray. Put the tray into a cold oven and set it to 110°C. Once the oven reaches temperature, leave them in for 15 minutes to sterilise.
