Raw redcurrant cordial

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 62 (falt i det fri)

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1
Make the layers
Strip and crush the berries. Put them in a jar in layers with icing sugar and spirit.
2
Let it infuse
Leave covered for 4 days, stirring a couple of times each day. Strain through a jelly bag and pour into bottles.
3
Seal the bottles
Pour the cognac into the neck of each bottle, cork and seal with wax.
4
Leftovers
What is left in the jelly bag can be put through a coarse hair sieve and used as a simpler cordial.
5
Note
Note: raw cordial is not heat-treated and may ferment. Store it in a cool place and use it quickly.

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