Spiced Plum Cordial

Spiced Plum Cordial was one of the autumn foods I wanted to create before the weather turned too cold. It's fruity-spicy flavors just echoed that hovering time between late summer and autumn. Yesterday, I whipped up a batch...oooo! So good! And so simple!

Here is the recipe and the process:


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.

2. Place the plums and water in a heavy, medium saucepan. Bring to a boil and boil for 10 mins.

3. Strain the mixture through a sieve lined with cheesecloth, or through a jelly bag. (I use a jelly bag...genius invention!) Do NOT squeeze or press the fruit, or it will result in a cloudy cordial. Allow to drip completely.

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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