This liqueur is one of the traditional house recipes from the cookbooks of our great-great-grandmothers. It can still sometimes be found in handwritten cookbooks under very personal names such as house schnapps or my liqueur. Alcohol of all kinds, from wine to brandy, was flavored with the help of dried fruit to give it a full-bodied taste.
Depending on the region, season and financial possibilities, raisins, prunes, dried apple peel, dried cherries or dried apricots were added to the alcohol and left for a few days, sometimes weeks.
Imported spices such as cinnamon, cloves or vanilla have only recently been added to the house liqueur because they are expensive. Today, when all raw materials are available to us in the best quality and at affordable prices, variations of these old emergency recipes always result in products of the best quality and therefore invite you to extensive experimentation. Make sure that you get unsulphured dried fruit for the approach.
Put the fruits and spices in a glass or ceramic container, pour alcohol over them, close tightly and place in a warm place but not in the sun for 3 weeks.
Strain off the mixture, add 250 ml of water, mix well. Depending on your taste, it can now be refined with a sugar solution, e.g. from 150 g sugar and 150 ml water.
Filter the liqueur, fill into bottles, close tightly. It is ready to drink immediately.
Variation: Even wine that you make with dried fruit for a few days tastes sweet and wonderful. Here about 10 dried fruits are enough for one liter of wine. However, you should not put lemon or orange peel in wine.
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