Cherry Cordials

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Lusions Pub Cherry Liqueur

 

2½ c., (591 ml.) sweet cherries (Bing)

12.7 oz., (376 ml.) 100° proof Vodka (non-flavored)

5 oz., (148 ml.) simple syrup

2-6 drops lemon extract

 

• Into a quart jar, add cherries that have been cut in half and

pitted. Add alcohol and water to cover cherries. Macerate—tightly

covered 2 to 3 weeks at room temperature, shaking daily. Filter

through cheesecloth and then through a coffee filter; add simple

syrup and lemon extract (optional). Next add (top with) water to

bring the total volume up to 25.4 ounces. The liqueur is very good at

this point; it will become smoother if it is aged for a few weeks or

more.

 

Note: You can also make this recipe using 80° vodka, 16 oz. (476

ml.).

 

24% Alc. by Vol. (48°). Makes 750 ml.

 

Simple syrup — 1 part water to 2 parts sugar, example: 2 cups water

to 4 cups sugar

Use the same measuring device to measure both the water and sugar.

Mix sugar and water together in a covered saucepan. Slowly heat over

medium heat, stirring occasionally. Keep below boiling. Sugar is

completely dissolved when the mixture becomes crystal clear (20-30

minutes). Do not boil as this degrades the syrup's stability and

causes crystallization—if it does boil, remove it immediately; it

still can be used. To avoid boiling altogether, make syrup in a

double boiler. Store syrup in clean, airtight bottles at room

temperature. Do not let it become contaminated or it will spoil—keep

your fingers out! The syrup will keep for 1 to 2 years. Makes

approximately 3 cups (24 ounces or 710 milliliters).

Brown sugar can be used as a sweetener and for its flavor. Honey that

is light colored, usually clover, can also be used. Dark honeys tend

to predominate a liqueur's flavor. None of these sweeteners are used

in this book.

 

Cherry Liqueur is one of the most rewarding, whole-flavored liqueurs

you can make. There are many varieties of cherry liqueurs on the

market; this recipe is a general simulation of many. It is excellent

when sipped or in mixed drinks. Make during cherry season to keep the

cost reasonable. Well worth the time and effort.

Source: http://www.lusionspub.com/cherry.html

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Vegetarian Cranberry Cordial

 

1 lb (1/2 kg) cranberries, coarsely chopped

3 cups (3/4 liter) sugar

2 cups (1/2 liter) light rum

 

 

Place the chopped cranberries in a 2-quart (2 liter) jar that has a

tight-fitting lid. Add the sugar and rum. Adjust the lid securely and

place the jar in a cool, dark place. Invert the jar and shake it

every day for six weeks. Strain the cordial into bottles and seal

with corks.

 

Source: Vegweb.com

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Arielle Cordial of Sweet Cherries

 

2 lbs firm-ripe medium sized cherries, dark or light

2 to 4 C sugar, depending on sweetness desired

1 quart good quality brandy

 

 

Rinse and drain the cherries and roll them on a towel to remove as

much moisture as possible. Remove the stems.

 

Divide the cherries between two sterilized dry quart jars (or use

a half gallon glass storage jar with a gasket and a clamped lid,

if you prefer).

 

Divide the sugar between the two jars, using 2 cups if you are

unsure how sweet you want the cordial to be (more can be added

later). Add the brandy, which should cover the cherries and sugar

generously. Cover the jars airtight and set them in a cool,

preferably dark spot where you will remember to check them regularly.

 

Shake the jars every few days or at least once a week; the sugar

will gradually dissolve as the cherry juices join the brandy in

the syrup. When all the sugar has dissolved, taste the syrup and

decide whether you want to add more sugar; if you do, this is the

moment. If the sugar is added, continue to shake the jars

occasionally

until it has all dissolved.

 

Leave the cherries in the brandy for a minimum of 3 months; 5 or

6 months is not too long.

 

Strain the cordial from the cherries and funnel it into clean, dry

bottles. Cap or cork them (use new corks only) and store them out

of the light.

 

If you want to recycle the cherries, add to them half as much sugar

and brandy as you used the first time and proceed as before. You

may want to leave the cherries in this batch until time to pour

the cordial in order to extract all possible flavor.

 

Source: Arielle's Recipe Archives

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Cherry Brandy Cordial

 

3 cups fresh cherries

1/2 cup sugar

3 cups Brandy, 80 proof

 

Directions: Pierce cherries with a fork and put in a glass jar along

with 2 cups of Brandy. Be sure that the fruit is covered. Leave for 1

month. strain. Add additional cup of brandy and 1/2 cup of sugar.

stir well to dissolve. Leave until clear.

 

Notes: This turned out great, although since i used the cheapest

possible brandy, it was a little raw, but still was verry tasty. Next

time i will use better brandy.

 

Source: Badger's Beer Page, http://www.nwlink.com/~badger/cord6.htm

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Apricot-Cherry Cordial

 

9 oz Dried apricots; quartered

6 oz Dried peaches or pears;

.. chopped in small pieces

10 oz Maraschino cherries;

.. drained and halved

1 1/2 c Sugar

1 1/2 c Brandy

1 1/2 c Vodka

 

Mix all ingredients in a 2 quart jar. Cover

tightly and let stand at room temperature two

weeks, stirring or inverting jar daily. Drain

well, reserving fruit for another use.*

 

Pour cordial into bottles and seal. Serve well

chilled or over cracked ice.

 

About 2 1/2 cups cordial.

 

* The reserved fruit from the cordial can become a

luscious topping for ice cream or cake. Mix fruit,

1/2 cup coconut, 1/2 cup slivered almonds, and 1/2

cup maple syrup or honey. Cover and refrigerate no

longer than one week.

Source: http://www.hugs.org/Apricot-Cherry_Cordial.shtml

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Rasberry Cordial

1.5 cups ripe raspberries

sliced and scraped peel of 1/2 lemon

3 cups vodka or 3 cups brandy or 2 parts vodka and 1 part brandy, or

substitute white wine for brandy

3/4 cup sugar syrup

 

 

Lightly crush the berries, add the lemon peel and berries to the

alcohol. Steep for 2-4 weeks. Strain and filter, squeezing all the

berries for the juice. Add the sugar syrup and let it mature for 4-6

weeks.

 

For Creme de Framboise, use all brandy and add 2 cups of sugar syrup.

 

Source: http://www.pbm.com/~lindahl/recipes/cordial.recipe.html

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