SPICED PLUM CORDIAL
1 lb. plums
25 oz. of water
2 c. sugar
2 - 3" cinnamon sticks
a few whole cloves (I used about eight)
1. Pit the plums and roughly chop.
4. Sterilize a pint jar by washing in hot, sudsy water and placing in an oven preheated to 200 degrees. Wash and dry a lid and band.
5. Return just the juice to the saucepan and add sugar and spices. Heat slowly, stirring until the sugar is dissolved. Then bring to a boil and boil vigorously for 10 mins. Skim off any foam.
6. Remove the cinnamon stick and cloves. Pour hot mixture into sterilized jar. Allow to cool before securing lid. Refrigerate when cool. Will keep for three months refrigerated.
To serve, pour a tablespoon or two into the bottom of a glass with ice. Top with San Pellegrino, and give a good stir to combine.
Makes 1 pint.
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