This old-fashioned recipe was originally made with wild cherries, but any red or black cultivated varieties can be used. The liqueur is the most glorious dark, ruby red.

Ingredients

700g (1lb 9oz) ripe black cherries
225g (8oz) fresh or frozen raspberries
225g (8oz) caster sugar
700ml (1¼ pints) brandy
A large sprig of fresh coriander
1 large cinnamon stick

Method

Remove all the cherry stalks, then wash and dry the fruit. Using a cherry-stoner, remove the stones from enough cherries to give 40g (1½oz). Reserve these for later use.

Put the stoned and un-stoned cherries into a large, non-metallic bowl and carefully mash with a potato masher. Transfer the pulp into a large, sterilised preserving or
lidded jar.

Pick over the raspberries, removing any leaves, then crush with the potato masher. Add the pulp to the jar. Cover with the lid and leave for 4 days, stirring 2 or 3 times daily.

On the fourth day, crack open the reserved, cherry stones with a nutcracker and extract the kernels. Blanch these in boiling water and skin them. Add the sugar to the fruit in the jar and stir until completely dissolved. Stir in the skinned kernels with the brandy, coriander and cinnamon. Cover the jar again and leave in a cool, dark place to infuse for 1 month.

When the liqueur is ready, strain through a nylon sieve or large, plastic funnel, lined with two layers of muslin, into a large, sterilised jug, discarding the coriander and cinnamon. Allow the liquid to drain through the muslin, then squeeze the pulp until every drop of liquid is extracted. Discard the pulp and pour the ratafia into a  clean, sterilised, screw-capped bottle. Seal tightly, label and store in a cool, dark place for at least another 3 months before drinking.