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Panettone Vodka
Mon 1-Nov-10
7:59 pm
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Stackwood
By the edge of the Woods
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Mon 1-Nov-10
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Morning peeps

 1st post so please be gentle! Friend of ours made this for our Solstice Party last year & its Fan-bloody-tastic.

Ingredients

375g bag Organic Mixed Fruit

3 x 100g tub  Glacé Fruits Italian Cut Mixed Peel

1kg light brown soft sugar, plus an extra 150-200g to taste

3 x 100g bags  Toasted Flaked Almonds

118ml bottle Nielsen Massey Madagascan Vanilla Extract

2 x 70cl bottles Smirnoff Vodka

Method

  1. Mix together
    the fruit, peel, sugar and nuts in a large plastic container with a
    lid, about 5 litres in capacity. Pour over the vanilla extract and vodka
    and stir well.
  2. Place a
    large piece of clingfilm over the top of the container, then replace the
    lid to seal tightly and stop the alcohol from evaporating. Store at
    room temperature in a cool, dark place for 3 weeks to soak, stirring
    every 2-3 days to help the sugar dissolve.
  3. After 3
    weeks, taste the vodka for sweetness, stirring in the extra sugar if
    necessary and leaving it for another week to dissolve. The liquor should
    have a syrupy consistency and a deep honey colour.
  4. To sterilise
    bottles or jars, preheat the oven to 170°C, gas mark 3. Wash the
    bottles or jars thoroughly and rinse in boiling water. While hot, place
    on a baking sheet in the oven to dry for 10 minutes.
  5. Strain the
    liquor into a large bowl through a fine sieve or large piece of
    stretched muslin, discarding the fruit. Alternatively, place a colander
    in a large bowl and strain the liquor from the fruit (this method will
    result in a less smooth liquor). Using a funnel, fill the sterilised
    bottles or jars to 1cm from the top. Seal, label and date. The liquor
    keeps well in the fridge or freezer for up to 6 months.

Makes 2 litres or 8 x 250ml bottles or jars

Cook's tips

The leftover soaked fruit can be added to cake or pudding recipes, but use sparingly as it is very alcoholic.

 

 Will make some this week so watch this space & I`m sure the vodka can be any make

Mon 1-Nov-10
8:09 pm
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Toffeeapple
North Bucks

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wave Welcome Jon!  We are always gentle with new people, just wait until you've been here for a while...big_laugh  Why did you say 'morning peeps', have you just got up?

That's a humdinger of a recipe, don't forget to let us know how it turns out will you?

I'll try that again!

Mon 1-Nov-10
11:13 pm
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brightspark
Wilts

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Toffeeapple said:

wave Welcome Jon!  We are always gentle with new people, just wait until you've been here for a while...big_laugh  Why did you say 'morning peeps', have you just got up?


 TA, are you sure you should be asking such questions??? whistle  big_laugh   big_laugh

Warm welcome Jon wave  - and Jon, those fruits sound like they would fit into a Christmas cake beautifully, and no need to constantly 'feed' the cake with alcohol - they will be soooooo juicy!

welldone

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Tue 2-Nov-10
10:51 am
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Ruthdigs
Devon

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Hello!!  Welcome to the madhouse, ahem, forum.  We're a lovely lot really, once you get used to our litle ways... big_laugh

wave

Loving the sound of your vodka recipe, sounds quite evil!!  Bet the fruit would make brilliant flapjacks, all the people falling over at work as you dish them out. cheers  If you used them in a cake though would the alcohol get burned off with the heat, thus rendering them a wee bit safer for consumption in vast quantity?

Tue 2-Nov-10
11:13 pm
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Stackwood
By the edge of the Woods
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Good morning to you all. Not sure why I say mornin really. Too much sloe gin? A friend of ours made mince pies from the fruit last year. Rather tasty too. Not reallty sure about alcohol evaporating off but will experiment & let y`all know the results

 

 tata j

Wed 3-Nov-10
2:15 pm
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Toffeeapple
North Bucks

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Ah well, it was morning when I read your greeting, so that's OK... big_laugh

I'll try that again!

Thu 4-Nov-10
10:32 am
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Danny
Scarborough, England
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That sounds like a brilliant potion, Jon. Thanks for joining in and posting it.

Like you say, most any vodka should do. Given your fan-bloody-tastic recommendation I think we just have to try it. ok

Never knowingly underfed

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