A way to use the best of summer fruit when there is a glut...
My mother and I started making this when I was at university, and since then I have made countless versions. If you want to be French, use Cognac.
You need: a quantity of soft summer fruits, like red and black currants, raspberries, English gooseberries, cherries, mulberries. And half that amount of sugar. And enough brandy or vodka to cover all the fruit.All the fruit for this batch was from Wilklow Orchards, at the Borough Hall Farmers' Market (also suppliers of my red currant jam fruit last week).
Rinsed. Packed lightly into big, clean jars. Sugar layered inbetween fruit.
Vodka to cover.
Tap out air bubbles.
I did not seal the jars, just closed them lightly, because experience reminded me that some fermentation might occur, and I don't want no explosions. They must sit a minimum of three weeks before we can taste the fruit for dessert and longer if we want to decant the liquor and strain as a liqueur.
Summer, captured.
I will report on It's progress in some weeks.
Is the sugar half of the fruit by weight or measure? I used to brandy peaches and the recipe said 1 cup sugar per quart. It was too sweet though. This year I tried it again but sugar free. I was hoping the alcohol is enough to keep it preserved. I know sugar does bring out flavors though. How sweet is your recipe and how did you measure your sugar to fruit ratio? Thanks!
ReplyDeleteHi Anonymous - I posted this 11 years ago, so apologies for the vagueness. Equal weight sugar to fruit.
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