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
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
BRANDIED PLUMS
These plums can be eaten right out of the jar, or used to make all sorts of wonderful desserts. The syrup is heaven, a gorgeous red-purple and is lovely to drink as a syrup or to mix with something for a cocktail--it is particularly delicious with champagne.
Provided by Chef Kate
Categories Plums
Time 40m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
- Wash and stem the plums and prick several holes around the stem ends.
- Pack plums in the jar.
- Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
- Add the cinnamon stick.
- In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
- Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
- Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
- Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
- Cool to room temperature.
- Refrigerate up to two weeks.
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