Apricot Brandy

Apricot Brandy

1½ lbs. rock candy                    
1¼ lbs. dried apricots

½ gallon inexpensive vodka

Place all ingredients in a glass gallon jar.  Close lid tightly; if lid is metal, place plastic wrap over mouth of jar to prevent metal from coming in contact with brandy.  Brandy will keep for a year.   Wait at least two months before using, though three months would be better.  Decant brandy into bottles with lids.  Store the brandied apricots in wide-mouth jar.  Seal well.  Use these apricots for fruitcake, nut bread, etc

Raspberry Cordial

Raspberry Cordial

2 qts. fresh raspberries                               

2 c. boiling water

2 c. sugar

Crush the berries well with a wooden spoon and put them into a small stoneware crock.  Add water.  Cover crock with cheesecloth and set it in a warm place for 24 hours.  Stir occasionally.  Push the berries and their liquid through a fine sieve to remove the seeds.  Reserve the juice and discard the pulp.  Add sugar to the sieved berries and stir well.  Stir again every 15 minutes for one hour (5 times altogether).  Strain mixture through dampened muslin or several layers of dampened cheesecloth.  Bottle cordial and cork bottles.  Place bottles on their sides and keep them in a cool, dark place for 4 months.  Decant before using.  Makes 2 quarts.

Peach Cordial

Peach Cordial

3 lbs. peaches, pitted and quartered

2½ c. sugar                              
4 strips of lemon peel, 2" long
4" stick cinnamon, broken           
6 whole cloves
1 quart bourbon

In gallon screw top jar combine peaches, sugar, lemon peel, and spices.  Pour in bourbon; cover with lid.  Invert jar daily til sugar is dissolved, about 4 days.  Place in cool, dark place for at least two months.  Strain through cheesecloth before serving.  Makes 1½ quarts.

Blackberry Cordial

Blackberry Cordial

To 2 quarts blackberry juice, add 3 cups sugar and one tablespoon each of whole cloves, whole allspice, whole cinnamon, and whole nutmeg (tied in bag).  Simmer 30 minutes.  Bring to boiling.  Discard spice bag.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process pints and quarts 15 minutes in boiling water bath.

Blackberry Root Cordial

Blackberry Root Cordial

To make a half gallon, use a handful of blackberry knobs--or roots--which have been well washed.  Boil for a half hour.  Cool and put in a tablespoon of cinnamon, a tablespoon of cloves or allspice, a half cup of sugar, and, if you can get hold of any, one-fourth cup of grain alcohol.

Papaya Liqueur

Papaya Liqueur

1 Papaya
1 c Vodka
1 sm Lemon wedge, scraped peel
1/4 c Sugar syrup, optional to taste (see recipe)

Look for medium-sized papaya (slightly larger than a pear) with smooth, unbruised skin, and a fruity aroma. Best time is May and June. Dark spots on the skin are a bad sign and will cause a bad flavor (check stem for decay and softness). Cut papaya in half, remove seeds, and peel skin. Cut in medium chunks and place in vodka with lemon peel(twist to release flavor). Let steep for 1 week. Strain and squeeze fruit, extracting juice. If desired, add sugar syrup. Store for 3 weeks. Yield: 1 pint

Pickled Apricots

Pickled Apricots 

Follow recipe for Pickled Peaches except substitute 8 pounds apricots for peaches; peel, leave whole, or halve and pit.  Proceed as directed.  Yield:  10 pints.