Rumtopf
List of Ingredients
3 cup Strawberries
2 cup Each (about) Fresh fruits as
They come in season:
Prepared Gooseberres
Cherries
Red currants
Black currants
Raspberries
Apricots
Peaches
Plums
Pears
10 cup Sugar (approximately)
2 qt Amber rum (approx)
Recipe
Traditionally, this rum pot is begun in early summer, place in a cool
dark cellar, and new layers of fruit are added as they come in
season. The fruit is ready to use by the beginning of Advent (December)
As the rum-pot, you can use a 1 - 2 gallon crock with a lid. All of
the fruit should be ripe, but not over ripe. Pick over the fruit,
remove any damaged parts and pit or core it before measuring. Cut
larger fruits suchas peaches into smaller chunks.
Sprinkle the strawberries with 1 1/2 cup sugar. cover and let stand 30
minutes. Place the sugared strawberries in the rum pot and pour in
enough rum to cover the fruit by about 2 finger widths. Cover the
pot with plastic wrap, and put on the lid. Place in a cool room, and
stir the fruit gently every two or three days.
Starting with the gooseberries, or as the fruits ripen, add the
remaining fruits in layers; mix 1 cup of fruit with 1/2 cup of sugar
before adding it to the pot, and each time add enough rum to cover
the fruit by 2 finger widths.
After the first two weeks, you will need only shake or stir the pot
every two weeks. But you must always make sure that the top layer of
fruit is covered by two finger widths of rum. At the end of October
or the beginning of November, add another cup of rum to the pot. By
the beginning of December, the fruit will be ready to eat.
Yield: 2 Gallons
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