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French Black Currant Brandy

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 12 ingredients

  1. two sticks of vanilla
  2. Oranges
  3. Liqueur
  4. Brandy
  5. three pounds of sugar
  6. a pound of loaf sugar
  7. Allspice
  8. Cinnamon
  9. a pound of black currants picked
  10. Lemons
  11. Cordial
  12. Must
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. To each bottle of brandy add a pound of black currants picked, with a little allspice and broken cinnamon in a small muslin bag.
  2. Put the whole into a large bottle or jar, and cork it closely for six months.
  3. Then pour off the juice;
  4. and, for each bottle of liquor, add three quarters of a pound of loaf sugar.
  5. Put it again into the bottle or jar, cork it up, and shake it frequently till the sugar be dissolved;
  6. then, fdtering it through paper, it will he ready to bottle for use.
  7. Fine Cordial Liqueur d’Oranges.
  8. Take twelve lemons, thirty oranges, one cedrat, two sticks of vanilla and several of cinnamon, with twelve bottles of brandy.
  9. Let them infuse together, closely stopped, for six weeks.
  10. Then take out all the ingredients, and add nine pounds of loaf sugar.
  11. When the sugar is dissolved, to promote which the containing vessel must be well shaken every two or three days, filtre the liquor carefully through paper and cotton, and put it up in bottles.
  12. To make a second sort, squeeze the thirty oranges, and pierce the twelve lemons and the cedrat with one fresh stick of vanilla;
  13. then put the whole to infuse with three bottles of brandy, and let it remain as before.
  14. Strain the liquor;
  15. add to it three pounds of sugar;
  16. and, when the sugar is dissolved, filtre and bottle it.

Plating

Cookware for this recipe

  • Sieve