Polish Christmas Liqueur

Ingredients

• 1 l of water
• 500 g of cane sugar
• 1 vanilla bean
• 6 cloves
• 3 cinnamon sticks
• 1 anise star
• 2 – 3 pinches of ground cardamon
• 700 ml of rectified spirit (e. g. Everclear)
• 1 kg of mixed dried fruit and nuts:
  • dried apples
  • dried cherries
  • prunes
  • dried cranberries
  • dried apricots
  • raisins
  • shelled walnuts
• 50 g of almonds, whole, not peeled
• zest of 2 oranges
• 4 slices of ginger

Equipment

• large jar with a lid
• fine mesh strainer
• cheesecloth

Method

1. In a medium-size pot bring to boil water, sugar, vanilla bean, cloves, cinnamon sticks, anise star, and cardamon. Reduce the heat to low and let simmer for 10 minutes with the lid on. Turn off the heat and let cool down completely with the lid on. When the syrup has cooled down add the alcohol and stir thoroughly.

2. Place the dried fruit, walnuts, almonds, orange zest and ginger in a large jar and pour in the syrup and alcohol mixture. Close tightly with a lid and set aside in a warm and dark place to macerate for 7 – 8 weeks (shake the jar twice a week).

3. Filter the liqueur through a fine mesh strainer, then filter it again through a folded cheesecloth.

4. Fill your liqueur into a sterilized bottle (or several smaller bottles) and leave to age for at least 1 month until it develops a beautiful amber color.