How to make
Prepare 2 bottles of 8 1/3 cups (2 L) each. Fill about 2/3 of the bottles with cleaned cornels, pour on the sugar, close the bottles tightly and leave them in direct sunlight for at least 40 days.
Flip the bottles over and shake them each day.
On the 40th day, add the cinnamon and cloves, pour in the pineapple brandy. Keep the liqueur stored in the fridge.
