Cassis

Rub the berries from the stems with a fork and mash them properly in the sterilized jar with a potato masher. Add the brandy, tightly close the jar. Store in a cool, dark place for about 2 months, shaking occasionally. Pour into the sterilized juice bag. Let drain for 2-3 h, preferring to squeeze out a lot of liquid from the bag. Strain the juice through a double layer of gauze and pour back into the jar. Depending on your mood, add the larger or smaller mass of sugar and seal. Store in a cool, dark place for 2 weeks, shaking every few days until the sugar is dissolved and the liquid is clear, alternatively filter from scratch. Pour into sterilized bottles, cork and seal. The liqueur can be drunk on the spot, but will be polished by longer storage.

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