Wash calamondins, cut in half and remove seeds. Put vodka and sugar in quart or 1/2 gallon jar with a tight lid. Shake or stir thoroughly. Add calamondins; cover tightly. Set on kitchen counter.
Every day for 30 days, invert jar. One day, turn right side up; next day, turn upside down. Strain; put in bottle with top; refrigerate. Discard fruit or save for fruit cups, ice cream or the like.
Len and Alison gave me a big shopping bag of Calamondins from their tree. So preserves, marmalade and liqueur are being made. Cheers!
Originally started the project to improve my photography skills. Over a 2500 photos later it's become a personal diary. I post pictures that mark my...
I haven't heard of anyone referring to Calamondins in decades. Use to eat them straight off the tree, and when you are in the Arizona summer sunshine, they sure were good.
I don't know calamondins, they look like oranges. But my mother used to make something like this and for a while I did too. It is called Rumtopf (pot of rum). At the beginning of the season, she mixed rum, sugar and strawberries and put it in a dark cool place. Then whenever a new fruit was ripe it was added to it, raspberries, blueberries, cherries, plums and pears. It had to stand for another 6 weeks and then it was ready. The fruit is delicious over ice cream or pudding.
@mirmax I've just read up about Rumtopf and it sounds wonderful! Because we are going into spring now I could start on to be ready for Christmas. We are having family visit this year, and it will be good to have something different. I see in the pictures on other sites that the traditional pot is clay. Do you think it will work in a glass jar, so that the fruit is visible?
October 19th, 2010
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