- Fresh Redcurrants (approx 500grams) - enough to produce 300ml strained redcurrant juice
- 600ml Rum or Brandy
- Grated zest of 1 orange
- 1 tsp grated nutmeg
- 300g granulated sugar
- Wash the redcurrants (no need to top and tail them, or even remove the stalks) and put them in a preserving pan with 200ml water.
- Bring to the boil and simmer until the currents are soft and have released all the juice - this will usually take about 35 to 40 minutes.
- Strain the juice through a jelly bag or some muslin.
- Allow the juice to cool and measure.
- Mix the redcurrant juice, rum or brandy, nutmeg, and orange zest in a wide necked jar (I use a wide necked clipped top jar for the purpose). If mixing the alcohol and juice forms a gel don't worry this will disappear when we add the sugar.
- Store in a cool dark place for about a week.
- Transfer the mixture to a pan, add the sugar, and heat very gently until the sugar has dissolved. Make sure that you do not allow the mixture to boil or overheat as the alcohol will evaporate.
- Strain the mixture using a sheet of musiln or jelly bag, and decant into sterilised bottles.
- Seal the bottles and store in a cool dark place for several months. Made in July or August this drink will be ready in perfect condition for Christmas.
Variations: Citrus Shrub
Replace the redcurrant juice with 250ml strained Seville orange juice and 50ml strained lemon juice for a more traditional version of Shrub.