Ingredients
1 12 lbs whole greengage plums or 1 12 lbs italian plums, pricked several times with a fork
13 cup granulated sugar
1 cinnamon stick
3 cups vodka (or enough to cover)
Method
Sources
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Recipe1M+
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Classic blend — oregano, basil, thyme, rosemary, marjoram
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Classic blend — oregano, basil, thyme, rosemary, marjoram
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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place the plums in a 1 quart glass container, being careful not to crush the fruit. add the sugar and the cinnamon stick. fill the container with the vodka. seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly. the sugar will continue to dissolve over time. place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor. jump start the process by placing the container on a sunny windowsill for the 1st two weeks. the fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.