Bubbe's Plum Brandy Recipe

1. 1

   A sweet liqueur for drinking or possibly serving over ice cream or possibly fruit.

2. 2

   Rinse the plums (don't scrub away the white bloom) and cut out the pits.

3. 3

   Place in a large crock or possibly one or possibly more large jars.

4. 4

   Pour in as much of the sugar as the container can hold.

5. 5

   Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid which is left unscrewed) and let it ferment at room temperature for six weeks.

6. 6

   As the mix liquefies keep adding sugar till it is used up.

7. 7

   Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.

8. 8

   My grandmother always used a cheap whiskey and allowed the mix to age in the bottle for many months.

9. 9

   However, using a good whiskey makes it drinkable right away-especially important for the first batch.

10. 10

    It keeps indefinitely-if you make sufficient.

11. 11

    Yield: about 4 or possibly 5 qts-depends on plums and fermentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.