Summary

Ingredients

• 12 walnuts, green, quartered
• 250 ml kirsch
• 400 g cane suar, brown
• 1 orange (s), untreated, cut into pieces with the peel
• 2 bottles red wine, a simple Bordeaux
• 1 stick cinnamon
• 5 clove (s)
• 0.25 ¼ vanilla pod (s)

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Instructions

1. Put all the ingredients in a large glass (I have the large 3-liter cucumber jars that I get from my butcher) and place on the windowsill. Screw cap on.
2. In the beginning, stir daily until the sugar has dissolved. Let stand for at least three months. Then filter and let rest at least until Christmas.
3. The nuts have to be completely white inside and easy to split. Until when you can harvest them depends on the climate. In the Rhineland, this should usually be around mid-June.