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Rum Pot, Bluenose-style




Source of Recipe


the web


List of Ingredients




1 lb. each
hulled whole strawberries
whole raspberries
peeled peach wedges
pitted, quartered plums
peeled pear wedges
cubed cantaloupe
whole blueberries
Other fruits:
gooseberries
red and black currants
cherries
nectarines
1/2 lb. fine granulated sugar per each fruit addition
1 cup white rum or brandy per each fruit added


Recipe



Rinse with boiling water a 5-quart crock or glass jar or "rum pot" the lid, and a plate that will fit inside the container. The plate will keep the fruit submerged. It will discolour if allowed to surface. Sprinkle 1 lb. or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to disolve the sugar. Add 1 cup white rum or brandy.

Repeat the procedure with any addition of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day.