24 oz cranberries, pkgs. fresh
4 cup sugar
3 cup gin, (the most inexpensive
Directions
Chop cranberries in food processor or blender. Put in large lidded
jar. Add sugar and gin. Store for 2 weeks, turning or shaking
container daily. Strain off cranberries reserve for dessert topping,
or use in cranberry nut bread. (The baking removes most of the
alcohol). Decant liqueur into appropriate bottle. Keeps indefinitely.
This stuff is WONDERFUL for those Holiday get-togethers, and you'll
be toasty warm, no matter what the weather!! * * Enjoy * *
FROM: VERONICA HASEGAWA (GCND48B)
Servings: 8 servings
Maxine's Cranberry Liqueur *** Vlh/Wa Recipe brought to you by Recipe Ideas
Categories: Beverages; Cranberry; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into history, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, these, ancient records were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, there are some books which were published in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that we all know today, but rather recipes for the types of meals prepared for the upper classes of that time. In the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new culinary innovations created a surge in manuscripts on cookery, the majority of which still exist in private collections. Over the following few centuries, the wealthy families of the West strove to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes that were common in the better off homes of the day. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Maxine's Cranberry Liqueur ___ Vlh_Wa recipe.
