Method

Fill a glazed bowl with berries, especially cherries, black currants, or raspberries, and cover the berries with good distilled vodka. Tie up the bowl with sugar wrapping paper* and pierce the paper in several places with a thin stick or fork. Put this bowl in the oven after baking rye bread and leave it there until the berries are well-stewed, which is indicated by their turning brown and becoming so soft that the cherry stones are loosened with the least pressure. Drain the berries in a coarse sieve and collect the juice in a bowl. Be careful not to crush the berries, only shake them slightly. The berry juice may be sweetened as desired using from ¼ to ¾ pound sugar per bottle.

This fruit liqueur can be prepared in 24 hours. The berries that remain in the sieve may be covered with water and distilled. The resulting liquid will be suitable for vinegar, for which the addition of vodka is not necessary.

*“Sugar wrapping paper” refers to the heavy blue paper that was ordinarily used to wrap sugar cones. It corresponds to the present-day heavy brown paper in America used for grocery bags.

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