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.
Yield: 
Makes about 1 quart
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.