We are now at the mellowing stage of our Christmas Cordial making.
If you will remember from Part 1, we covered
fresh fruit with 80 proof Vodka
Cherries in 3, half gallon canning jars
Strawberries in 3, half gallon canning jars
Shake them up every few days,
add a simple syrup after a few weeks
now comes the final step.
I strained the jars through a mesh strainer, covered in cheese cloth,
into a bowl, separating the whole fruit from the liquid.
This removes any solids.
Place the fruit in another bowl.
This photo shows the cherries.
They are surprisingly still very firm but saturated with vodka.
I am sure they will pack a powerful punch so keep them away from the kiddos!
I packed the fruit into containers and refrigerated.
I'm not sure why, I don't intend to eat it, but you could,
or perhaps mash them up for a topping.
The first photo shows the now cherry liquor.
What a beautiful color now that it is fully infused with the cherries.
I will admit I stole an early taste and it's not bad!
The strawberry liquor is so sweet smelling!
These need to mellow out for several months.
Our timing will have it ready just for the holidays.
You can package them into small bottles as gifts.
The instructions recommend using the top liquid, the first to pour out,
for gifts, it will be the most clear; however, these look pretty good
all the way through.
I put them back in the cool basement, away from light.
The next taste will be either Thanksgiving or Christmas.
This is so easy to make that anyone can do it!
Linking to Homestead Revival Barn Hop
14 comments:
So that is what a cordial is, here in Franklin county VA, I run into moonshine that is done in the same way. This is by the old guys who really take pride in what they make, not the ones you read about getting busted with thousands of gallons of the clear stuff. Sometimes I see the fruit, such as peaches or plums still in the jar, I wonder if it is still a cordial. Thanks for the info.
I have done blackberry and cranberry cordials in the past, they are soooo good! Love the color of that cherry cordial! :) Some of the seniors around here eat the vodka soaked cherries for their "arthritis!" ;-)
I would imagine you could leave the fruit in as long as it didn't break down and get pulpy. I'll bet a whole peach or plumb in the bottle would be pretty.
Ohhhh. Ya know, I have a little arthritis in my feet= really! I suppose if it's medicinal . . . .
I've never done this or tasted it.. Something new to me..Thanks for the recipe..
Kathy,
We are just a few weeks behind you in our cherry and plum cordial making. The recipe I have made no mention of adding a simple syrup. How much simple syrup did you add to a 1/2 gallon canning jar.
Thanks, Carolyn
The full recipe is on the Part 1 link. Some call for the simple syrup to be added at the beginning- it may depend on the fruit - and some when we added ours. I noticed that the pear cordial called for sugar/water up front but not the cherry cordial. I used 3 cups sugar and 2 cups water.
Part 1 http://movingontothepast.blogspot.com/2012/06/cordials-for-christmas.html
It's super easy!
I've been wanting to make cordials. thank you for the how-to!
We'll have to try some other flavors next time. I'd love to make my own vodka too but I'm not sure if that's legal here, state-wise it might be, but Federally it may not. A brewing supply place told us this, beer/wine is ok but having a still is not!
This is our second year. We have peach, plum, cherry, and italian plum going right now. I freeze the fruit and make small upside down cakes to give along with the cordial.
Wondeful idea- mine is going into the freezer!
I am teaching myself to make mead and I love what your doing there. What an interesting post! Thank you so much...I feel inspired even more!!!!
Mead! That might be something I try too.
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