Wednesday, January 23, 2013
Someone asked for this recipe a couple months ago on facebook. I'm so sorry for the wait, but today I'm finally sharing it!
This "recipe" (it's pretty imprecise) came from my husband's uncle's wife's mother. Did you catch that? I guess more simply I could say the mother of my aunt (by marriage). Maj-greth is the author of two cookbooks, which she wrote back in the '70's, and even today in her 90's she is still cooking. Once I met Maj-greth, I found and bought used copies of both her cookbooks on the internet, one even signed by her many years ago. Well, we visit this uncle & aunt (Louise) every summer, and since Louise's mother Maj-greth lives very close by, we end up visiting with her too.
We were chatting one day a couple summers ago and somehow got onto the subject of chambord, to which she said that it was so easy to make. Really? Well, today I'm going to share with you what Maj-greth shared with me.
(Or really, Any Fruit Liquour--the pic above is of peach and blackberry)
any amount of fresh raspberries (the fresher the better, so make this after you pick them at the farm this summer!)
sugar (I use organic, which is unbleached)
There are no amounts given, because it's all about the ratios!
Fill a glass canning jar with fresh raspberries. Really fill that jar and pack it well. Now, pour vodka over the raspberries until all the berries are covered. Cover the jar and store in a cool, dark place for at least 6 weeks, but a few months is better.
* * * a few months go by * * *
Oh yeah, there's a jar back here! Pull out that jar. Unscrew the lid, and strain the liquid through a strainer into a large glass measuring cup. Press down on the fruit in the strainer with the back of a spoon to squeeze every last drop of goodness that you can out of the fruit. Note the measurement of the liquid in the measuring cup. Now pour the liquid into a saucepan along with an equal amount of sugar. (So if you had 1 1/4 cups of liquid from your jar, then add 1 1/4 cups of sugar.) Now heat the liquid and sugar over medium heat, stirring until the sugar dissolves. Remove from heat and pour back into the jar, and there you have it...raspberry chambord!
Now, please note that I'm not promising to compete with true Raspberry Chambord that you buy. But, golly, it's a darn good imitation that's a whole lot cheaper! It's delicious over homemade ice cream.
This year when we pick fruit at our local farm, I'll be making more chambord. Blueberry, cinnamon-clove-peach, vanilla blackberry, cherry-vanilla. In my head I'm concocting all sorts of versions. Using various spices and fruits the combinations are endless!