INGREDIENTS

INSTRUCTIONS

Recipe By: Sunset Magazine Prep Time: 15 minutes, plus at least 2
weeks for mellowing Makes: About 8 cups of apricot or 7 1/3 cups
cherry liqueur  Place apricots or cherries, vodka, and sugar in a glass
jar (at least  3-quart size). Stir until sugar is mostly dissolved.
Cover tightly  and let stand at least 2 weeks or up to 2 months; after
a few days  shake jar until sugar completely dissolves. Cherry liqueur
may form a  slightly cloudy, harmless residue at the top of the jar.
Pour lqueur  and fruit, a portion at a time, through a fine strainer
into a  pitcher, letting fruit drain completely. Save fruit for other
uses  (recipe suggestion follows later). Line strainer with four layers
of  damp cheesecloth, set over a spouted container, and pour liqueur
through it. Or for maximum clarity, strain liqueur through a coffee
filter, changing filter often (takes several hours). Pour liqueur  into
small airtight bottles. Serve liqueur, or store uptight up to 6
months. (If storing in containers with rubber stoppers, place a  couple
of layers of plastic wrap between rubber and bottle to keep  alcohol
from softening rubber).  Notes: Slab apricots are the sweetest dried
apricots; they're picked  extra-ripe and soft, and are slightly
misshapen. Inexpensive vodka  works fine.  Serving Ideas for Fruit
Liqueurs:  Drizzle over ice cream for an instant but elegant dessert *
Add a  little to mixed fresh fruit, spoon over pound cake * Splash into
sparkling wine for a festive aperitif * Flavor holiday fruit cakes
with liqueur instead of rum * Sip and smack your lips happily  Posted
to recipelu-digest Volume 01 Number 184 by Mandy Rose Bell
<mbell@gladstone.uoregon.edu> on Oct 30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5668
Calories From Fat: 39
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 100.4mg
Potassium: 10561mg
Carbohydrates: 1368.1g
Fiber: 66.2g
Sugar: 1283.2g
Protein: 30.8g