Chokecherry Delight: Liqueur
Makes 2 quarts
Excerpted from The Rocky Mountain Wild Foods Cookbook by Darcy Williamson (Caxton Press, 1995), this liqueur dressed in a fun bottle makes a perfect gift.
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon freshly grated allspice
• 7 pounds chokecherries made into juice
• 4 cups sugar (or to taste)
• 3 cups water
• 2 1/2 cups rum
• 2 cups brandy
1. Add the spices to the juice and bring the mixture to a boil.
2. Simmer for 3 or 4 minutes.
3. Allow the mixture to stand overnight.
5. Add the rum and brandy.
6. Store in glass bottles.
Click here for the original article, Chokecherry Delight.
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