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(a) Cherry Liqueur
Ingredients:
- 1lb (450g) - sour cherries
- 1½ pints (900ml) - vodka
- 12oz (350g) - caster sugar
Method:
- Wash and check the cherries to ensure they are not bruised. Remove the stalks.
- Place them in a wide necked tightly lidded jar, add the vodka. Shake the jar.
- Store in a cool dry place shaking the jar daily for the first three or four days and then at least once a week for 3-4 weeks.
- After 3-4 weeks add the sugar and stir to help it to dissolve.
- Stir at least once a week for a further 3-4 weeks.
- After 3-4 weeks filter the mixture and transfer the liqueur to a bottle. Add some more sugar if necessary.
- The liqueur should mellow for at least 4 months before drinking, preferably 8 months.
This recipe can also be made with sweet cherries but the flavour will be slightly different.
(b) Cherry Brandy
Ingredients:
- Sound Morella cherries
- Good French brandy
- To each pound of cherries allow: 3oz soft brown sugar
- 12 apricot kernels
- ¼ inch cinnamon stick
Method:
- Cut off the stalks, leaving about ½ inch in length. Wipe the cherries with a soft cloth and prick them with a coarse darning needle.
- Half fill wide necked jars with the prepared fruit and add the required amount of apricot kernels, sugar and cinnamon stick.
- Fill the jars with brandy.
- Seal the jars tightly and keep for at least three months.
- When required drain and filter.
(c) Damson Brandy
Ingredients
- Damsons
- Brandy
- Granulated sugar
Method
- Rinse the damsons and dry by spreading on kitchen paper.
- Prick each fruit with a darning needles 4 or 5 times and drop into a wide necked screw top preserving jar.
- Fill jar half to two thirds full of damsons.
- Pour in enough granulated sugar to come a quarter way up the jar.
- Fill jar with brandy.
- Seal tightly and leave in a cool dark cupboard for at least three months, occasionally shaking the jar to help the sugar dissolve.
- Finally, filter into bottles.
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