Chokecherry Liqueur, Year 2 (a work in progress)

Hello Friends!

We’re well into fall harvesting and foraging season in our household (today, Nicole brought home two big bowls of foraged apples for applesauce and spiced apple liqueur that you can find at this amazing blog called Boozed and Infused)! So, while she cored and stewed those apples, I tried my hand at making the Apple Spice Liqueur from Boozed and Infused, as well as a different take on homemade chokecherry liqueur.

Two years ago, we had such an amazing harvest of chokecherries here–it was like the trees were just loaded with them. Last year there were barely any (which supposedly was a sign that we were supposed to have a mild winter…not really the case!). Anyway, this year, we again have an incredible amount of chokecherries, and so I figured I’d try my hand at making a chokecherry liqueur infusion this time (If you can’t wait a month for your chokecherry liqueur, check out my recipe from two years ago here).

I used this recipe from the docaitta blog as my basic recipe (I also made one with a cinnamon stick added in for some extra flavour):

Recipe:

  • 2 cups chokecherries (stems, leaves, and other junk removed, as well as any mushy berries)
  • 1-1 1/2 cups of white sugar (or to taste–I thought this was a lot of sugar, so I have one batch with 1 cup and one with 1 1/4c)
  • 375 ml of vodka
  • 1 L mason jar
  • 1 cup sugar
  • 1 cup water

After you’ve washed and picked through your chokecherries, dump them into a clean mason jar. Add the 1 1/2 cup (or however much) sugar to your jar, then pour the 375 ml of vodka over the solid ingredients. Screw on the lid tight and shake to mix the sugar as well as you can. Leave the jar to sit in a cool dark place for a month, taking the time to shake the jar every day.

Docaitta says:

A the end of the month, bring the berries just to a boil in a saucepan. mash them while this is happening. You’re trying to break up the berries as much as possible to extract the maximum juice without damaging the pits (which are toxic).
Strain a few times until fairly clear.
Bring the remaining sugar and water to a boil and let boil hard for 5 minutes. Combine with the infused vodka and bottle.

Because I’m still on day one, I can’t actually show you any pictures of the straining and bottling process, but Boozed and Infused has an awesome post on the steps for filtering and straining, and for bottling, you can check out the last half of my Gettin’ all choked up post .

Happy foraging!

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