Cherry liqueur

Ingredients for 30 servings:

• 1 kg cherry(s) (sour cherries)
• 1 ½ liters of wine, red, dry, good quality.
• 1 stalk(s) cinnamon
• 1 vanilla pod(s)
• 300 g sugar
• 300 g schnapps (alcohol, 90% or 95%

Instructions

Working time approx. 1 hour; Rest period approx. 40 days; Total time approx. 40 days 1 hour

Orange ratafià,

For approximately 2 liters of liqueur, use 1 kg of sour cherries. Remove the stems, wash thoroughly, but do not pit them. Let them air dry for a day. Then place them in a glass container. Better yet, in a large bottle that can be tightly closed. Cover the cherries with 1.5 liters of good-quality dry red wine. The wine should reach ½ cm below the bottle neck. Add 1 vanilla pod(s) and a cinnamon stick, and seal the bottle securely with a cork. Place the bottle on a cloth, pull the cloth up all the way around, and tie it at the top. Let it stand in the sun for 40 days. Then filter the wine through a cloth that is not too thick into a bowl. Remove the cinnamon stick and vanilla pod, and squeeze the cherries thoroughly through the cloth. Add 300 g of sugar and stir well. Then add 300g of alcohol (90 or 95%). Cover and let it rest for a day. Then pour into bottles and seal them tightly. What’s not really possible here is the 40 days of sunshine. Perhaps it’s enough to just keep it warm on cloudy days!