zxcvbob > wrote in message >...

> I'm making some blueberry liqueur right now, and I wish I had kept
> better notes . . .

I hear you. I make a lot of preserves, relishes, etc. and have finally
figured out the importance of writing notes then heading straight to
MasterCook and getting it all down ASAP. Last year I made an Indian
Relish (old Farm Journal recipe) which calls for 3 cups of brown
sugar. This summer I couldn't remember whether I went 2/3 light and
1/3 dark or half-and-half. Since spouse had just declared this is his
all-time favorite relish, I was really irked that I hadn't noted what
I had done. This year I have religiously made notes on everything . .
.. except that darned Confiture recipe. Lesson learned.

> If I made it again, I would simplify the procedure quite a bit: grind
> up the blueberries in the gin with a blender right from the start, let
> it steep for a week or two, strain, and add sugar without any water.
>
The blueberry liqueur sounds really appealing. I'm thinking I'll try
it with some of last year's frozen ones. They should release a lot of
juice.

Thanks for the idea, Bob.
Carol