Instructions
1/3 cup chopped crystallized ginger, currants, raisins, etc., optional
Wash the berries and remove any stems that remain. Drain the berries and place them in a saucepan. Add the water, bring to a boil over medium-high heat and cook for until the berries pop open. Crush the berries with a hand blender or in a food processor, then place them in a strainer over a bowl and press down to extract as much liquid as possible. There should be 2-1/4 cups. If not, add some water. Place the liquid in a saucepan, stir in the sugar and bring the liquid to a boil. Cook until the mixture reaches 220 degrees on a candy thermometer or until it is rich looking and dark and can form a gel when you place a drop in cold water. Remove the pan from the heat. Stir in the brandy and optional ingredients, if used. Pour into clean cans (best to use #2 cans, about 15-16 ounce size). Refrigerate for at least . To umold, use the tip of a sharp knife around the edges, invert the can over a plate and shake it out. Makes 8 servings