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Brandy Infused with Plums & Cardamom

Autumn 2019
F201905042.jpg
food and drink

BY: Julia Aitken

The plums turn this infused brandy a lovely deep purple while the cardamom adds just a hint of exotic spice.

18 ripe plums, pitted and sliced
1½ cups (375 mL) granulated sugar
8 whole green cardamom pods, crushed
1 bottle (750 mL) brandy

1 In a large bowl, stir together plums and sugar. Let stand until sugar starts to dissolve, stirring occasionally, about 30 minutes. Stir cardamom pods into plum mixture.

2 Spoon plum mixture into a 2-quart (2-L) Mason jar or other glass or ceramic container with a lid. Pour brandy into the jar and seal lid tightly. Shake well.

3 Store in a cool, dark place for at least 1 week or up to 2 months, shaking jar once a day.

4 When ready to decant brandy, line a colander with a double layer of cheesecloth, using a piece large enough to overhang the colander by at least 3 inches (8 cm). Set colander over a large, wide pitcher. Carefully pour contents of jar into colander.

5 Once all brandy has drained into pitcher, fold cheesecloth over fruit in colander and press gently to extract as much liquid as possible without crushing fruit. Pick out and discard any visible pieces of cardamom pod, then transfer fruit to an airtight container and enjoy as described on page 108. (Fruit can be refrigerated for up to 2 weeks.)

6 Line a sieve with paper towel. Pour brandy through sieve into a second pitcher. Pour strained brandy into a 4-cup (1-L) bottle, seal tightly, and enjoy as described on page 108. (Brandy can be refrigerated for up to 2 months.)

Makes about 2½ cups (625 mL) fruit and 4 cups (1 L) infused brandy

Infusion Intel

Choose glass or ceramic containers with tight-fitting lids—we like 2-quart (2-L) Mason jars. Wash them well in very hot, soapy water then dry before filling.

A wide preserving funnel is handy for filling the jars with fruit.

If lids don’t fit tightly, cover containers with a double layer of plastic wrap held on with elastic before topping with lids.

Once filled, store the jars in a cool, dark place, like a basement cupboard. Or put the jars in an opaque, plastic storage box with a lid and store in the basement or other cool spot.

The longer you infuse, the more intense the taste, so sample regularly until you like the balance of flavours. We recommend infusing for at least 1 week and no longer than 2 months.

Once strained, store both spirit and fruit, in tightly sealed containers, in the fridge. The strained spirit will keep for up to 2 months, the fruit for up to 2 weeks.

F201905042.jpg
food and drink

Brandy Infused with Plums & Cardamom

Autumn 2019

BY: Julia Aitken

The plums turn this infused brandy a lovely deep purple while the cardamom adds just a hint of exotic spice.

18 ripe plums, pitted and sliced
1½ cups (375 mL) granulated sugar
8 whole green cardamom pods, crushed
1 bottle (750 mL) brandy

1 In a large bowl, stir together plums and sugar. Let stand until sugar starts to dissolve, stirring occasionally, about 30 minutes. Stir cardamom pods into plum mixture.

2 Spoon plum mixture into a 2-quart (2-L) Mason jar or other glass or ceramic container with a lid. Pour brandy into the jar and seal lid tightly. Shake well.

3 Store in a cool, dark place for at least 1 week or up to 2 months, shaking jar once a day.

4 When ready to decant brandy, line a colander with a double layer of cheesecloth, using a piece large enough to overhang the colander by at least 3 inches (8 cm). Set colander over a large, wide pitcher. Carefully pour contents of jar into colander.

5 Once all brandy has drained into pitcher, fold cheesecloth over fruit in colander and press gently to extract as much liquid as possible without crushing fruit. Pick out and discard any visible pieces of cardamom pod, then transfer fruit to an airtight container and enjoy as described on page 108. (Fruit can be refrigerated for up to 2 weeks.)

6 Line a sieve with paper towel. Pour brandy through sieve into a second pitcher. Pour strained brandy into a 4-cup (1-L) bottle, seal tightly, and enjoy as described on page 108. (Brandy can be refrigerated for up to 2 months.)

Makes about 2½ cups (625 mL) fruit and 4 cups (1 L) infused brandy

Infusion Intel

Choose glass or ceramic containers with tight-fitting lids—we like 2-quart (2-L) Mason jars. Wash them well in very hot, soapy water then dry before filling.

A wide preserving funnel is handy for filling the jars with fruit.

If lids don’t fit tightly, cover containers with a double layer of plastic wrap held on with elastic before topping with lids.

Once filled, store the jars in a cool, dark place, like a basement cupboard. Or put the jars in an opaque, plastic storage box with a lid and store in the basement or other cool spot.

The longer you infuse, the more intense the taste, so sample regularly until you like the balance of flavours. We recommend infusing for at least 1 week and no longer than 2 months.

Once strained, store both spirit and fruit, in tightly sealed containers, in the fridge. The strained spirit will keep for up to 2 months, the fruit for up to 2 weeks.

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