Summary

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

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Instructions

1. 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)
2. 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.
3. 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.
4. 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.