Making Fruit Cordials (delicious sippers from windfalls)

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Making fruit cordials is a great way to preserve fruit.  It also makes great gifts and a pleasant treat in the evenings after dinner.  Virtually any fruit (and debatably any vegetable) could be used to make a cordial.  Sometimes called Bounce or Liqueur, these cordials are easy to make (and even easier to drink!).

Fill a two quart canning jar (or any glass container) half way with fruit.  Think rhubarb, or choke cherries, sour cherries, apples, plums, raspberries, blueberries….any fruit or combination!

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Add half the amount of sugar as fruit.  For a two quart canning jar I add two cups of organic, raw sugar and four cups of fruit.

Fill the rest of the way with alcohol of choice.  For chokecherries gin is amazing.  For sour cherries try brandy.  For blueberries maybe rum.  Plums are nice with vodka.  Use a 80 proof alcohol.  No Everclear!  Also do not use wine.  You need enough alcohol content to preserve the fruit but not so much to burn your throat!

Sandy adds more sugar half way through the process, I tend to forget and feel it is sugary enough, but the Chokecherry cordial she made from my berries last year cannot be beat, so do as you please.  It is kind of like jam, yes you use a lot of sugar, but you only partake in a small amount.  I have a scant ounce when I am sipping.

Now, label it well with contents and date and set it to sit for four to twelve weeks.  Strain and bottle.  Enjoy!

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Other nice combinations might be:

Strawberry and rhubarb with rum

Raspberries and a cinnamon stick with vodka

Blueberries and vanilla beans with brandy…..drool….

Try crabapples or pears with herbs infused with it like basil or rosemary.

In the evening, take some time to relax and have an after dinner sip.  It will relax the system, release stress, and helps you use up any windfalls of fruit!  Cheers!

8 Comments Add yours

  1. debweeks says:

    Just one more thing I’m going to need to try making one day 🙂

    1. Farmgirl says:

      Soon, Deb, soon! Life is short!

  2. Genevieve says:

    Is this something you could do with citrus, or would the acid throw off the process?

    1. Farmgirl says:

      Yes, that is how Limoncello is made! You’ll need more sugar and check taste every week or so to make sure the peel isn’t making it too bitter. You can remove most of the peel if desired. This is delicious ice cold!

  3. My French Heaven says:

    What a great idea! Something I need to try. It’s like making my own jam. I always think I’ll get to it and I never do…

    1. Farmgirl says:

      Ah, my friend, this is way easier than jam! Throw the fruit, sugar, and booze in and forget it until the holidays!

  4. D.J. Lockwood says:

    I started making cherry bounce about 40 years ago but had to quit when we chopped down the cherry tree, but I love the idea of using chokecherries. Thanks for reminding me. Aunt D

    1. Farmgirl says:

      Aunt Donna, how nice to see your response! You had a cherry tree? I use the cherries from my friend’s tree. I do hope that on our next farm we can start or inherit an orchard! I’ll bring you a nip when I come see about rhubarb though I am probably too late!

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