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.