Liquid Gold Kumquat Liqueur


Serves: 20-22 liqueur glasses





26 ounces whole, unblemished kumquats, stems removed, washed and allowed to dry


1 2/3 cups Turbinado sugar


2 3/4 cups vodka


Half gallon (64 ounce) canning jar and lid, sterilized







Place sugar in the canning jar.


Poke each kumquat with a toothpick from side to side 10 times (a total of 20 holes). 


Place the kumquats in the canning jar.


Continue adding poked kumquats until they reach the shoulders of the quart jar.


Add vodka to just below the top of the screw top.  Allow all of the bubbles to escape.  It may be necessary to add the vodka slowly, allowing the escaping bubbles to allow more room for the vodka.


Screw on sterilized lid.


Slowly rotate the quart jar until the sugar is completely dissolved. 


Store in a cool, dry place for 24 hours.


Check the quart jar to see if any of the sugar has collected on the bottom of the jar.  If so, rotate the jar again until the sugar dissolves. 


Check the jar every day, and rotate as necessary, until sugar has ceased to appear on the bottom of the jar. 


Store the developing liqueur in a cool, dark place for 3 months.


Strain liqueur through a wire mesh strainer. 


Reserve kumquats. 


Bottle liqueur in a sterilized colored glass bottle with a tight-fitting lid.





Chef’s Note:  Reserved kumquats can be kept in an ice box for no more than a week.  They can be sliced for use as a garnish for drinks, cakes, desserts, ice cream or dipped in dark or milk chocolate (dry the peel before dipping).  Serve only to adults, and in small quantities, as they are very potent.



Bing Cherry Liqueur


Serves: 20-22 liqueur glasses





1 1/2 pounds whole, unblemished Bing cherries, washed and stems removed


2 cups Turbinado sugar


3 1/2 cups vodka (approximately)







Allow cherries to air dry.


Fill sterile one quart jar with cherries to the shoulder of the jar.


Add sugar. 


Carefully add vodka to the top of the jar.


Carefully screw on the sterilized lid. 


Slowly rotate the quart jar until the sugar is completely dissolved.


Store in a cool, dark place for 8 months. 


Strain off the liqueur through a wire mesh strainer.


Bottle liqueur in an airtight container. 




Chef’s Note: Place cherries in a sealed container and chill.  Use cherries within a week. They can be used to make a wonderful cherry sauce for meats or eaten as is. Warning: the cherries are very potent when eaten as is.



Cranberry Cordial 



Serves 20 – 22 liqueur glasses





1 cup cold water


3 cups Turbinado sugar


3 cups fresh, hard, bright red cranberries


3 tablespoons freshly squeezed navel orange juice


1 tablespoon navel orange zest


3 1/2 cups vodka


1 teaspoon peeled and thinly sliced fresh ginger





Sterilize a 2-quart canning jar and lid.


Wash cranberries. 


Grind cranberries to medium-sized bits. 


Combine sugar and cold water in a 2-quart saucepan and bring to a boil. 


Reduce heat. 


Simmer and stir sugar syrup until all of the sugar has dissolved in the water. 



Chef’s Note  Sugar syrup can spatter and boil over.  It can be very dangerous once it begins to boil.  Be careful. 



As soon as the sugar dissolves, remove the sugar syrup from the heat and allow it to cool to room temperature. 


Add cranberries, orange juice, orange zest, and ginger to the canning jar. 


Add cooled sugar syrup and vodka to the canning jar. 


Seal the jar and rotate jar to mix the ingredients thoroughly. 


Store in a dark, cool location for 6 months.


Strain liqueur into a dark-colored receptacle with an airtight lid. 





Chef’s Note:  Store solids in an ice box or freeze.  Can be served over cakes, ice cream, or used to brighten cranberry relish (uncooked).