Carol wrote:

> 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


I just the original recipe scribbled on a scrap of paper and it looks
liked the cat peed on it:

PEACH LIQUEUR
2 pounds fresh peaches
3 cups 80 proof vodka
1 cup water
1 teaspoon whole cloves
1 teaspoon cinnamon
1 teaspoon whole coriander
1 teaspoon nutmeg
1 cup green peach leaves
2 cups granulated sugar

I cut the recipe in half just in case it was awful. I used blueberries
instead of peaches, gin instead of vodka, and I left out all the spices
and the peach leaves cuz the gin has spices already. I only put 1/2 cup
of sugar in and haven't decided yet if I'm gonna add the remaining 1/2
cup. (I guess I kind of changed everything, didn't I? :-)

[if I was making the peach liqueur, instead of peach leaves I would
crack all the peach pits with a hammer and add them to the mix]

Bob