Crockpot Blackberry Brandy
This recipe guides you in crafting a homemade blackberry brandy using a slow cooker. Blackberries, sugars, lemon, and bay leaves are gently simmered, then strained and cooled. Finally, brandy is incorporated, resulting in a flavorful and aromatic liqueur perfect for sipping or as a cocktail component.
Equipment
- 1 Slow Cooker Essential for gentle, long infusion.
- 1 Fine-mesh Sieve Or colander lined with cheesecloth for straining.
- 1 Large Heatproof Bowl To collect the strained liquid.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 4 Sterilized Bottles or Jars For storing the finished brandy (approx. 750ml-1L capacity total).
Ingredients
Main
- 2 bags 16 Ounce Bags Frozen Blackberries, Partially Thawed
- ¾ cups White Sugar
- ½ cups Dark Brown Sugar
- 1 whole Lemon Washed Well
- 1 Tablespoon Crushed Bay Leaves
- 3 cups Water
- 2 cups Brandy
Instructions
- Add the partially thawed frozen blackberries, white sugar, dark brown sugar, the whole washed lemon, crushed bay leaves, and water to the slow cooker.
- Stir the ingredients gently to ensure the sugars begin to dissolve and everything is well combined.
- Cover the slow cooker and cook on the 'low' setting for a duration of 4 hours.
- After 4 hours, carefully remove the cooked lemon from the slow cooker and discard it.
- Set a large fine-mesh sieve or a colander lined with several layers of cheesecloth over a large, heatproof bowl.
- Carefully pour the entire blackberry mixture from the slow cooker through the prepared sieve or colander.
- Gently press on the solids with the back of a spoon or ladle to extract as much liquid as possible; discard the strained berry solids.
- Allow the strained blackberry liquid to cool completely to room temperature before proceeding to the next step.
- Once the liquid is fully cooled, stir in the brandy thoroughly until well combined.
- Pour the finished blackberry brandy into sterilized bottles or jars, seal tightly, and store in a cool, dark place for optimal flavor development.
Notes
1. For a brighter, more intense blackberry flavor, consider using fresh, ripe blackberries if available, ensuring they are thoroughly washed. Frozen berries are a convenient alternative. 2. The lemon can be quartered or zested before adding to enhance its citrus contribution to the infusion. 3. Ensure the bay leaves are gently crushed rather than pulverized to avoid any potential bitterness. 4. It is critical to allow the berry liquid to cool completely to room temperature before adding the brandy. This preserves the alcohol content and the brandy's delicate aromatics, preventing evaporation.