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!
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!
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!