Inner Lush

On the spur of the moment, my inner lush decided to try something that I vaguely remember reading about years ago.  It involves liquor (of course), fruit, and a jar.  What I am referring to is soaking fruit long-term in alcohol in the refrigerator in a jar.  The article I remember reading mentioned raisins so I started with those first.

I put half rum, half brandy to cover the raisins completely, then threw on another finger of bourbon to add more flavor.  I can’t wait to use these!  They’ve been in my refrigerator for about a month so far soaking up the alcohol goodness.  From what I have found on the Internet, it says that it should keep up to a year.  I’m assuming it is because of the large alcohol content.  Now the next thing to do is to decide what to use them in.  Do you have any suggestions?

I also had a lot of oranges as discussed in my previous post about candied orange peels.  Well, part of those when into this experiment where I filled a whole quart jar with the orange slices and then dumped mid-grade vodka over them, filling to the top.  I also did the same with some maraschino cherries I had in the food pantry.   I plan on putting these both out at our next party for mixed drink garnishes.  Or, people can just eat them straight.  Whatever the way they are consumed, they will be leaden with alcohol.

When blackberries come into season, I plan on doing the same thing with those.  Though the liquor will be Framboise instead of vodka or rum.  Cheers!