TANGY PLUM LIQUEUR
Sweet succulent plum-flavored liqueur for great gifts, to indulge in by itself, or for plumtinis!
Provided by Belinda
Categories Drinks Recipes Liqueur Recipes
Time P21DT1h
Yield 80
Number Of Ingredients 5
Steps:
- Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
- Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
- After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 11.4 g
MY MOM'S PLUM BRANDY
Make and share this My Mom's Plum Brandy recipe from Food.com.
Provided by Mirj2338
Categories Beverages
Time P1m11DT20m
Yield 4 quarts
Number Of Ingredients 3
Steps:
- Rinse the plums (do not scrub away the white bloom) and cut out the pits.
- Place in a large crock or one or more large jars.
- Pour in as much of the sugar as the container can hold.
- Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
- As the mixture liquefies keep adding sugar until it is used up.
- Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
- My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
- However, using a good whiskey makes it drinkable right away--especially important for the first batch.
- It keeps indefinitely--if you make enough.
Nutrition Facts : Calories 2403.1, Fat 1.3, SaturatedFat 0.1, Carbohydrate 618.7, Fiber 6.4, Sugar 611.5, Protein 3.2
HOMEMADE BRANDY
I clipped this from the local newspaper and posted it for safekeeping. Looks easy and good for those cold winter nights or maybe a nice addition to a cake(?) There are no exact measurements so I guessed. The instructions listed are exactly as it was printed. You will need a one gallon jar with a lid. Servings and cook time are only listed because they have to.
Provided by Cyberchef
Categories Beverages
Time P2m29DT1h
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Stuff a one gallon jar with fresh ripe fruit.
- If plums or cherries are used, take pits out.
- If berries are used, leave whole.
- If pears or apples are used, cut them, leaving out the cores.
- Add 2 to 3 cups sugar.
- Cover with vodka.
- Put a lid on the jar.
- Let stand for 2 to 3 months.
Nutrition Facts : Calories 320, Sodium 0.9, Carbohydrate 30, Sugar 30
SLIVOVITZ- PLUM BRANDY RECIPE - (3.3/5)
Provided by Jody
Number Of Ingredients 5
Steps:
- Directions Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect. (Bruised fruit ferments too quickly.) Pack the fruit into 2 quart jar(s) and add the sugar, cinnamon stick and lemon peel. Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely. Every day for 2 weeks, invert the jar. It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar. At the end of 2 weeks, the sugar will have dissolved. Place the jar in a closet or other dark space for 90 days. Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles.
PLUM BRANDY
Make a bottle of homemade plum brandy. It's a great way to use up a glut of plums, plus it'll keep for two months and will make a welcome gift for brandy lovers
Provided by Miriam Nice
Categories Drink
Time 15m
Yield Makes approx. 1 x 750ml bottle
Number Of Ingredients 5
Steps:
- Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
- Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
- Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
- Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.
Nutrition Facts : Calories 65 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
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