The Cottage Smallholder

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