Blackberry is a favoured choice for treating general fatique, but also stirs the spirits sensually. It has a very “witchy” connection, being a staple ingredient in potions in Britain. This brew is wonderful for Christmas but it will warm a cool heart as well. Blueberries could be used if blackberries are unavailable.

2 1/4 pounds blackberries
2 1/2 cups sugar
1 ounce whole cloves
1 cinnamon stick
1/2 nutmeg (unground)
1 cup brandy
shreds of cinnamon bark, to serve

Carefully hull the blackberries, then place them in a food processor with 2 or 3 tablespoons of the sugar and blend to a pulpy purée. Put the purée in a heavy-bottomed saucepan with the remaining sugar and the spices, cover and bring gently to a boil. At the first real bubble reduce to a simmer and cook for about 20 minutes. Remove from the heat and allow to cool, then add the brandy and stir until well combined. Strain the liquid through a muslin bag into bottles (it will make about 4 cups) and cork.

Allow the brew to develop for about a week, then warm just a little at a time (only as much as you wish to serve) over low heat in a saucepan. Serve in shot glasses with a few shreds of cinnamon bark. It should not be steaming but very warming.

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