A liqueur recipe found on norsktradisjonsmat.no
Black currant will make a delicious liqueur. Liquor came to Norway in the 16th century. At that time, the pharmacies were responsible for the sale, under the label “medicine for everything”. Initially it was imported, but soon Norwegians learned to produce it by fermentation of grain or potatoes and distillation. Making liqueurs for Christmas is a long tradition in many Norwegian families, including my own.
This recipe is taken from the book “Drink from Østfold”, published by Østfold Associated Country Women in 2007. If you start now, the liqueur will be finished well in advance of Christmas.
1 kg [2,2 lb] black currant
1 liter [2 pt] rum
500 g [1,1 lb] sugar
2 dl [0,4 pt] water
 Clean the berries, crush them and put them in a jar. Add rum. Leave it for 14 days. Stir the mixture every day. Strain.
 Make a syrup of sugar and water by mixing it and boil for five minutes. Cool and add to the strained black /rum mixture. Stir carefully to mix well.
Tip: You can make red currant liqueur in the same way, but then you should increase the amount of sugar to 700 g / 1,55 lb and the amount of water to 3 dl / 0,6 pt as red currant is a lot less sweet than black currant.