0 - I can't remember where this recipe came from. Someone's book, somewhere.
1 kg (2 lb) black cherries
1 kg (2 lb) ripe raspberries
1 kg (2 lb) red currants
450g (1lb) blackberries (optional)
alcohol 80 proof
1 stick cinnamon
Sugar
Pick over the fruit, wash and dry them, discard any that are bruised, and remove the stalks. Stone half of them, crush the stones, put them into a large earthenware crock and add all the fruits. Crush it all with the end of a bottle, cover and leave to infuse for 3 days at room temperature.
Strain the contents of the crock through a pieces of old linen into another earthenware crock. Measure the juice and for every litre (1 3/4 pints), add an equal volume of alcohol and 150g (5oz) of sugar.
Stir well, add stick of cinnamon, cover and leave to infuse for 6 weeks. Strain through a coffee filter into bottles, cork, seal and allow to mature for at least 2 months before serving.
No comments:
Post a Comment