Cornelian Cherry Liqueur
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 21 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g cornel cherries, destemmed, weihed
- 150 g elderberries, weihed cleaned
- 1 vanilla pod, scraped out
- 1 stick cinnamon, preferably cassia
- 3 clove (s), crushed with the back a knife, not ground!
- 1.4 liters kirsch
- 350 g suar, brown
Print Recipe
Pin Recipe Instructions
- Spread the cherries side by side on a tray and pierce the pulp. You can do this with a relatively pointed fork. I take a so-called hedgehog from the hardware store for this. It looks like a board with nails. With this, the cherry holes are pretty quick. (The part is also great for making holes in shortcrust pastry)
- Mix the scraped out vanilla pulp and the pod with all the other ingredients and pour into a sealable container. I use large jars for this.
- If the jar is made of transparent glass, it is advisable to wrap the glass with wrapping paper, as the liqueur should soak in a warm place. Since the heating is not in operation when the cornel cherry is ripening, the space on the sunny window sill remains. However, direct exposure to light has a negative effect on the liqueur color and the ingredients.
- After three weeks, the liqueur can first be poured through a sieve and then through a tea or coffee filter. The liqueur will keep for at least 6 months in bottles, if well closed. Contrary to many other liqueurs, the cornel cherry liqueur tastes great over ice.
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