As Strong As Soup

I could have called this 'Bramble Liqueur' but it's a French recipe and 'Crème de Mûres Sauvages' sounded so much better. It goes to show that I can be just as pretentious as le prochain homme. Whatever you call it, this is the ideal solution for the time when you've come home from picking blackberries with an embarrassingly large amount of fruit and no idea what to do with it. It will be perfect for making reviving kirs or dolloping onto desserts in the dark, winter months to come. This is a pretty simple and very classic French method for making crème de mûres and it turns out that the old ways are the best. I've tried more complex and modern recipes with less good results. The type of red wine you use isn't absolutely critical but there's not a lot of point in choosing a really expensive one. It's also best to avoid one that's particularly tannic. The type recommended to me was a light pinot noir and, if you can find a decent one at a re