Prepare the fruit. Place the fruit, sugar, ginger and water in a heatproof dish or bowl. Stand the bowl over a sauce pan which contains simmering water and cook gently until all the delicious juice flows freely. Strain all the juice from the fruit into a warm dish and measure it. Pour it into a preserving pan and bring it to the boil. Cook gently for 20 minutes, skimming off the syrup as you go. Leave it to cool. Add the brandy. Bottle it up leaving around 3/4 inch gap at the top of each jar/bottle.

Preserving method No.1...Traditional! Place the bottle/jars in a saucepan of cold water which has a thick pad of newspaper on the bottom. Wedge crumpled foil between each jar or bottle so they can't fall over or tip. Heat the water to around 77c./170f. And keep it at that temperature for 30 minutes. Remove bottle/jars from the water and place on a wooden board. Screw on the tops straight away. Allow to cool, then store, after labeling, in a cool, dark, dry cupboard.

Preserving method No.2. Easy:) Freezing is an easier method of storage. Pour the syrup into trays or other suitable containers and freeze after labeling.

Black currents can also be made into syrup using the above method. To eat....Trickle it over ice-cream, pancakes....

From Ron's Plaice in Blackpool