Wednesday, April 07, 2010
Ratafia - Cherry Liqueur
I have learned that creating delicious liqueurs depends on the Biblical principle of 40 days and 40 nights - leaving the fruit and liquor to macerate that proverbial period of time draws out all the fruity goodness and makes luscious liqueurs!
Ratafia di Ciliegia
1 1/2 pounds pitted cherries
1 bottle Montepulciano d'Abruzzo
1 cup grain alcohol (or high-proof, good quality vodka)
1 stick of cinnamon
1 vanilla bean
a big glass jar or bottle that will seal well
Split the vanilla bean open and put it in the jar, along with the other ingredients. Give it a shake and put it in a dark place for 40 days and 40 nights, shaking it gently every few days. After the maceration period, strain it.
Combine 1 cup of sugar and 1 cup of water in a saucepan, bring to a gentle boil, stirring well to dissolve the sugar, then turn off the heat and let it cool. Add it to the liqueur, stirring well. Divide into bottles and keep in a cool, dark place.
We prefer the pretty gasket-topped bottles as they seal better and make a nice presentation for gift-giving.
photo credit: Faynor Orchards