Tuesday 9 August 2016

Summer Fruits in Alcohol

As the weeks go on we are still picking more and more soft fruit at the allotment. Despite the vast amount of redcurrants that have filled our baskets the bush still looks as if we haven't touched it. Following on from our jellies and summer fruit pudding it was time to make something else. A couple of years ago my Mother was given a jar of peaches preserved in some sort of alcohol. It was the sort of thing you find at garden centres which try to look as they are homemade but in fact are more likely to have been produced on an light industrial site outside of Bolton. Not wanting them to go to waste and languish at the back of the cupboard Mr JibberJabber suggested they should be put in a trifle. Therein was born the Boxing Day Boozy Trifle.

We've never had the same combination of fruit and alcohol twice so it was time to make use of all the raspberries and currants. I will say that since I don't drink alcohol I've never had the Boxing Day Boozy Trifle. Instead myself and the kids have a more traditional trifle with jelly, custard and whipped cream. If trifle isn't for you then use the fruit to spoon over ice cream or yogurt. Alternatively it can be put in a cake recipe. Depending on the alcohol used you could also drink the remaining liquid as fruity liquor. To get the fruit suitably soaked you need to start the process at least three months before you need it.

Equipment: 1 litre Cliptop Kilner-style glass jar.


Around 2lb (1kg) of soft summer fruits such as blackcurrants, redcurrants and raspberries – enough to fill the jar.
7fl oz (200ml) Brandy
2oz (60g) Granulated sugar

This is the combination we have used but you could also try vodka, rum or gin. If you want to make Christmas presents use a variety of small jars with clean lids.


1. Clean the jar thoroughly in hot water and dry off.
2. Sift through all the fruit removing any that is bruised or going off.
3. Remove any stalks from the currants.
4. Fill the jar to the top with the fruit.
5. Pour in the brandy followed by the sugar.
6. Seal the top and then store in a cool, dark place.
7. Every couple of weeks turn the jar to ensure the sugar dissolves.
8. Store for at least three months before using.

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