Home made plum brandy is a gorgeous drink, perfect at Christmas, being rich, aromatic and sweet without being cloying. Just right for sipping in the evening in front of the fire, or to pour into the bottom of a glass before topping up with champagne on Christmas morning. It makes an excellent gift too. I give away bottles of it to those kind souls who drop in around Christmas for a cup of tea or to hand in Christmas cards. Sending someone away with a small bottle of something warming and home-made tucked in their coat pocket feels like the essence of the festive hospitality to me.
Although I have made plum brandy this Christmas, the alcohol and fruit elements are interchangeable, lending themselves to many variations. In recent years I have made bramble brandy and redcurrant gin (particularly delicious!). Home made liqueurs are not a last-minute option, as they have to be started in the late summer. Making the liqueur is the earliest Christmas preparation of every year, and tucking the newly filled Kilner jars into the dresser cupboard in late August engenders a delightful sensation of preparedness that is sadly lacking elsewhere in my life. We must take our comfort where we can, and jars of plum or bramble brandy do it for me.
So whilst time may be against you for making and enjoying plum brandy this Christmas, please consider it next summer (I will try to remember to put a reminder on the blog for those who are interested!). This is how it's done:
Plum Brandy
325g fruit of choice
200g caster sugar
600ml spirit of choice
Check over the fruit, discard (or eat!) any that is over ripe. Stone fruits, or those fruits with a slightly thicker skin, such as plums or sloes, should be pricked with a sharp knife or skewer; soft fruits such as brambles or redcurrants should be left whole, though any stalks should be removed.
Sterilize 1litre Kilner or other jars with an airtight lid (I put jars and lids through a hot wash in the dishwasher, then place in a low oven to dry out).
Pour the sugar into the bottom of the jar, followed by the fruit, then pour over the spirit. Fill to the top and screw the lid on tightly. Invert the jar a few times to encourage the sugar to dissolve and disperse throughout the jar. Wipe the jar/s down with a wet cloth and place them in a cool, dark cupboard. Every few days for the first couple of weeks, take the jars out and give them a gentle shake. Leave for a minimum of three months.
When ready to bottle up, sterilize some pretty bottles and leave in a low oven to dry out. Pour the brandy through a sieve lined with clean muslin or a thin dish towel into a large jug, decant into bottles, wipe down and label.
Next, a brief nod to the fact that I have been absent from my desk for some weeks. No sinister reasons for this, just an increase in family commitments, combined with a particularly hectic November, meant that suddenly it was four weeks since I had sat down to write, then it was five, then six...
I missed writing here, and reading, and generally enjoying the sensation of belonging to a blogging community that embraces its members yet constantly reaches out with welcoming arms. It is a creative, supportive, and kindly community, and I have missed it. I have realised (once again) that keeping this blog is important to me. It is in part a loose journal of events: when I read an old post (usually whilst looking vainly for a recipe and then suddenly thinking 'Oh, it's on the blog, I'll get it from there') I am very effectively reminded of time and place, the atmosphere of the moment when I was writing. The writing and photographs become an aide memoir and a (slightly haphazard) history of family life. It is also an exercise in creating short written pieces that others may enjoy reading, and when someone does enjoy something I have written, I am deeply gratified. Gratification is not available by the spadeful, so a little sprinkle of it from blogging friends is warmly welcomed.
I also realised that my writing is done in the cracks; in the little slivers of time between other commitments; writing and photography is something that makes me feel fulfilled, yet it is the first thing to drop when life speeds up. I treasure it, but I don't value it. Having time to write feels like a luxury, not a right. How do you feel about your writing? Do you do it no matter what, or do you constantly push it to the bottom of the 'to do' list?
All being well (and it is) I should be back with another seasonal post pre Christmas.
