How to do it:
Add the berries to a saucepan and crush them. Add the 1 1/2 cups sugar and bring to a boil. Simmer, stirring until the sugar is dissolved and a syrup forms. Strain and discard the pulp. Add the strained syrup to a clean, sterilized crock with a 16 to 20 cup capacity.

Add the cognac, Madeira and spices. The brandy mixture is now ready for fruits to be added as they appear in season. Fruits might include peaches, pears, grapes, cherries, berries and so on. The fruits should have the stems removed, but leave the pits and skin intact. Each time a quantity of fruits or berries is added, measure them and add an equal quantity of sugar. Stir gently until sugar is dissolved. The fruits should at all times be submerged in the brandying liquid. The crock should be kept lightly covered and stored in a cool dark place for at least six months before using. Some of the fruits will float temporarily, but at they age, they will sink.
Yields 10 to 19 cups, depending on the quantities added.