What has two thumbs and loves Christmas? This guy!
I have undeniably been getting my Christmas vibe on for the last week or so, and my store cupboard is reaping the benefits. There are jars of mincemeat, sloe gin and now this beauty. I haven’t made it before so can’t wholeheartedly recommend it but really, how can it not be great?!
I liberated some of the plums that always get left behind to waste away from the fruit boxes at work, and with my leftover brandy from the mincemeat I was already halfway there so making this seemed like a no brainer.
Makes 1 litre
- 800g plums, quartered and stoned
- 300g caster sugar
- 250ml brandy
- 500ml vodka
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
Add the plums to a sterilised, wide-necked 2 litre jar. Add the sugar and spices and stir to combine. Pour in the brandy and vodka. Seal the jar and give it a good shake. Store in a dark cupboard.
Shake once a day for the first week until the sugar has dissolved, then once a week thereafter. Leave to infuse for up to 2 months then strain through a fine muslin cloth into sterilised bottles. If the liquid is still cloudy and you wish to then you can strain again the next day once any sediment has re-settled.
Serve neat in small glasses, or add a shot to a mug of mulled cider.