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!!
Servings: 8 servings
Maxine's Cranberry Liqueur Recipe brought to you by Recipe Ideas
Categories: Beverages; Cranberry; Fruit
The History of Recipes
Written recipes as an idea can be observed back into distant history, in fact as far as early Egypt, and possibly even further. Interesting though that maybe, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Much later, in Roman times a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius describes how the chefs of Roman times made use of many different spices, including some familiar names for example bay, mint and parsley. Continuing our culinary historical journey, we have two books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new spices and herbs caused an explosion in recipe manuscripts, most of which are kept safe in private cookery archives. When we get to the twentieth century, recipe books were starting to become popular mostly as a result of higher levels of literacy, more spare time and being a little richer. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Maxine's Cranberry Liqueur recipe.
