Blueberry Cinnamon

(c) Leigh Beisch
I am a sucker for cinnamon and blueberries; I wish I knew why. Maybe it's because I'm not much of a cinnamon freak, and I find its juxtaposition with the blueberries generates barely a hint of the Red Hots Saturday-matinee-movie sucker punch so ubiquitous in cinnamon-flavored products. This liqueur has a beautifully balanced flavor and is a gorgeous color as well.
 
  • 2 pints blueberries, stemmed, or 1 1/2 pounds frozen blueberries, thawed
  • 1 cup Simple Syrup
  • 1 fifth (750 ml/3 1/4 cups) light rum (80 proof)
  • 4 cinnamon sticks, smashed into shards
1. Muddle the blueberries and simple syrup with a wooden spoon in a half-gallon jar. Stir in the rum and cinnamon.
 
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of blueberries, about 7 days.
 
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
 
4. Seal and store in a cool, dark cabinet. Use within 1 year.

Excerpted from Homemade Liqueurs and Infused Spirits © by Andrew Schloss, used with permission from Storey Publishing.

Yield: 
Makes about 1 quart
  • Nordic cuisine: Leave the herring, take the taco quiche

    With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Top Recipes

Reviving an 8,000-year-old winemaking tradition in Georgia

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.