At this time of the year, countrywide, the hedgerows are sparkling with free autumnal berries. Sloes, rosehips and elderberries are all making an appearance, but it’s the bountiful blackberry that takes centre stage for most foragers. This autumn there seems to be an abundance of berries free for the picking. Rich in antioxidants and packed with vitamin C, these luscious berries are best eaten straight from the bush. They do, nonetheless, make the juiciest of fillings for tarts, pies and crumbles. 

Some evenings there is neither the time nor the need for indulging in puddings, so on that particular evening, where a good bounty of blackberries have been retrieved, I take the opportunity to make my annual Blackberry Brandy. As sophisticated as it may sound it is incredibly easy to make. Freshly picked blackberries, sugar, brandy and ideally a kilner jar are all that is needed to create this deliciously fruity liqueur. However, you do need a little patience, as it will be a number of weeks before you get to sample a sip of this tipple. When made in mid-autumn, this blackberry brandy will be ready just in time to serve at a Christmas feast. It can be drank with just ice, included in a cocktail mixture {I would love some suggestions, on this one} or used as a rather impressive pudding ingredient. After straining the brandy an added bonus are the beautifully preserved blackberries, which are perfect to be used in a Christmas pudding mixture or simply served over pancakes with a dollop of yogurt, as a very grown up breakfast treat.

Blackberry Brandy

Ingredients

250g blackberries

125g caster sugar

400mls brandy

Method

1. Sterilise a medium sized kilner jar or a large, wide-necked jar.

2. Very carefully wash the blackberries, then dry them using a paper towel.

3.Place the blackberries in the jar and top with the sugar. Pour over most of the brandy. 

4. Close the lid and gently shake the jar, helping the sugar to dissolve and topping up with the brandy as it sinks into the berries.

5. Place the jar in a cool, dark place and take it out daily, for the first 2 weeks, to give it a little shake. After this, just give it a shake once a week for 6 weeks. The blackberry brandy can then be left at the back of a dark press for another few weeks.

6. When ready to use, strain the brandy, using a muslin-lined sieve, into another sterilised bottle or jar and reserve the berries, which can be used as part of a dessert or popped into a glass as a tasty addition to a blackberry based cocktail. The strained blackberry brandy can be kept in a cool, dark place for at least a year.

It's with great delight that I can proudly announce I'm a finalist in two categories of this year's blog awards. I'm truly honored, as the standard of my fellow finalists is simply staggering. If you would like to familiarise yourself with a few new blogs, take a read through some of the blogs of the listed finalists, and be prepared to be impressed. I would just like to take this opportunity to thank you, the readers of my blog, the judges, who kindly voted me in as a finalist, and the organisers, who work tirelessly each year to make these awards happen. The awards ceremony takes place on the 4th of October, in the Westgrove Hotel and tickets for the event are available to buy over here. It's sure to be a great night out.