Jam? ("Jelly" in the US)
Mix with gelatin or jello for a dessert?
To add an interesting twist to a fruit cake?
Put them through a juicer?
Freeze them and then use them to cool the vodka when you drink it?
Select as Best AnswerUndo Best Answer
Jam is actually different than Jelly. Jam includes actual fruit tissue, whereas Jelly uses just the juice and tissue fluids. Maybe us 'murhcunz just use the term Jelly incorrectly more often and everyone else uses the term Jam incorretly more often. Hmmm.....
Still a good idea, though?
You all had great ideas!!! Bring more to the table...........*smile
Thanks again, everyone for your timely replies.
This would be great as a 'spread', as well as all the other ideas you've suggested. I do like the idea of freezing them for drinks, though. Thanks for your input, as I hate to see them go to waste.
I agree with the idea of using them to chill drinks. Totally glam! I love using frozen strawberries in mimosas. Plus it will keep your drink chilled without diluting it. Bonus.
I was recently given a vodka cookbook, and they had recipes with cinnamon apple. Being more adventurous, I wanted to try Mango and Peach.
For the cinnamon apple, they had put the apple with a cup of sugar and let it sit for a couple days before adding the vodka, which was the process that I followed for the mango and peach. However, I'm really worried about the sterilization of the jars I used. And there weren't any sterilization instructions in the book...
What I had done was washed the jars then set them upright in a pot of boiling water. The water in the pot only came about an inch to three inches up to the jar and the jars were filled with water. I don't know how hot the jars were when they were taken out, but I'm guessing around boiling point. However, the water in the jars didn't look like it was boiling.
I had then mixed my peaches/mangoes (when the jars cooled) with a cup of sugar and they are currently sitting in a dark, dry place, sealed, for about 4-5 days now. I'm gonna add the vodka soon.
Are there any sterilization concerns I should note?
Any input is appreciated..thanks!
My mom's family has been making raspberry infused vodka for years and years. For whatever reason they aged theirs for 6 months - most recipes I see require 6 weeks or so! ANYWAY, it was fun when they got together and opened a bottle of each of their batch. They always brought the leftover raspberries, poured a little of liquor on it and then they made ice cream sundaes from it! It was always a hoot watching all my aunts and uncles eat that and get silly from it. (They would have "straight" raspberries for us kids' sundaes).
So, I'd do the same with your cranberries - if they're bitter, add a little sugar, pour in a little of the liquor and top ice cream with it! MMMMMMMMMMM
After I made my cranberry infused vodka the berries weren't in terribly good shape, mainly because I mashed them to achieve a stronger taste (a method that was explained to me as not being necessary in the comment section of my instructable), and the berries that weren't mashed were sour and tasted like a kick in the face.
I think the only reall application of them might be making fruit leather with it as suggested, however they really did taste horrible, so make sure to add plenty of sugar so the kiddies don't get sick!
Yes, that was a concern of mine, too. We have grandbabies, 5 and 3, and they LOVE fruit leather. Whatever I make, I can assure everyone, that it won't fall into little hands, or mouths. The berries I used are mashed, as well, but that's not a bother, and the taste is not sour, more like VODKA, if anything else! *smile
I think mashing them infused with the alcohol better. I agree, sugar will be a 'plus' for any recipe I find in using these berries. BTW, how did your 'infusion' turn out? Mixing anything up that's out of the ordinary? Let me know....??
An old housemate used to do this with every fruit and flavorful chunk in sight. Rhubarb was a favorite, as were blueberries and raspberries; lots of other things I've forgotten. The garlic and coffee beans were both dismal failures. ;)
My infusion turned out great, I've had success with lemons, limes, even ginger. All the fruit afterwards was mushy and unusable (borderline gross really), though i like the idea of reusing it. I just though now if you were able to dry them out completely they might make a nice potpourri if mixed with the right ingredients.
Now, I'm eager to try other infusables. Since this is my first attempt, tell me, can you leave it in a refridgerator, (because of the cranberry), or will it keep in the liquor cabinet? And for how long?? Well, that is, unless it doesn't get a chance to get to either!! lol
What is the shelf life when you make it yourself, or is there one? Have never read anything that states if it has a shelf life, or not. I was thinking of making some for gifts, and just wondering how I could keep it, and where.
Refrigerator vs. cabinet:In my experience I have never kept it in the fridge, however you do need to be careful on how you store it. The alcohol content of the mix should keep away any mold, but just in case I kept a little vodka aside and after all the ingredients were inside my container I used the remainder to pour all over the spout and neck (even though i sterilized, redundancy isn't such a bad thing, especially when you've experimenting with $50 worth of booze).How long:Infusing time will vary depending on your fruit and your desired strength, however I would not infuse for any less than a week, and for any longer than a month. Though the alcohol should kill off any baddies, you won't achieve a much stronger taste if you leave it any longer (and there is no such thing as aging in a glass bottle). Once it's done make sure you use a coffee filter, finings, or cheesecloth to strain you mix. While pulpy OJ is fun, a pulpy homebrew isn't. You biggest hurdle will never be making it, but getting people to get over themselves and just try it. A clear product is something that people everywhere universally accept. So make sure not to miss this step! Shelf life:Once you've got your clear brew, bottle it however you like, making sure to sterilize with sani-brew or bleach (follow the directions carefully). Bottle it up and store it however you like. Room temperature is fine. I can't imagine this having a shelf life, but it's probably a good idea to keep no longer than a year, though really this has never been a problem for me. =]Gifts:I saved those sample bottles you get with the purchase of a large bottle of vodka for my gifts, they were a perfect sample size! Not only were my friends impressed but many of the gifts were gone the very same day!If you decide to make another batch I'd be really interested in seeing the result, you should make an instructable about it! Good luck, and happy brewing!
I started my 'brew' the middle of November, and bottled it by Christmas. I strained it until it was crystal clear. I bottled it in a used wine bottle, and made my own label, as not to get confused with the wine that was previously in it. It has a remarkable taste, better than any I've ever bought. I only infused mine for 6 weeks, shook it every day in between. I like the idea of using the sample bottles. I had gone to Hobby Lobby and bought small glass mini-jars that had a wire band to close the lid, which had a rubber ring to seal it tightly. They worked nicely for gifts, when I transfered it from the larger bottle.
I did sterilize everything before I transfered, and bottled. Better to be safe than sorry. Glad to know it's ok to shelf it. But I did have it in the fridge for some time.
If I do make another batch, it would be fun to share my experience here with everyone. Just have to keep thinking of more ways to re-cycle the 'brewed cranberries' is all.
If you ever happen to get ahold of a recipe for Green Tea Liquer, would you mind passing it along this way. I love green tea, and thought it would make a great sipper!!
Thanks for all your replies. You've been tons of help and full of encouragement!!
Spiked fruit leather! Freezing and thawing some fruits (esp. cranberries) improves them for use in fruit leather. If a frozen fruit is especially juicy, you may wish to drain off some of the excess juice before proceeding -- you can keep it in if you wish, but doing so will extend the drying time.
Portable buzz without suspicious glances.
Never thought of fruit leather! Great Idea and will try a batch. What do you think about cooking with it, i.e., cakes, cookies, etc....for adults, of course??!!
Oh definitely. Scones, muffins. Yum!