Fruit Liqueur

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Ingredients 14 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Blackberry High in manganese · Source of vitamin K · Source of vitamin C · +2
High in manganese · 0.6 mg per 100 g, 32% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of vitamin K · 20 µg per 100 g, 26% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of protein · 1.4 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Blackberries, raw”, USDA FoodData Central.
Raspberry High in vitamin C · High in manganese
High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

For beautiful and much appreciated gifts, save pretty wine (or similar bottles) to put this in! Use _cheap_ vodka and brandy; no one will know the difference with all of the added fruit and sugar. Any kind of soft fruit will make a delicious product. Blackberries, raspberries, peaches or apricots are especially good; if using larger fruit like peaches or apricots, chop before proceeding.
Put fruit and sugar in a non-reactive container and mash. Let stand about 1 hour to release juices. Mix in vodka and brandy and pour into a glass container. Cover and let 'age' in a cool dark place for at least a month to mellow the flavor. This may ferment a bit until the alcohol level rises to the point that will stop fermentation, so don't seal too tightly. To check that there is no continuing fermentation before sealing, mix gently and then check after several hours....there should be no new small bubbles clinging to the inside of the glass on top of the liquid.
Strain out fruit and bottle. For a clearer product, strain through several layers of dampened cheesecloth or a jelly bag. If you want to try for a crystal-clear product, filter through an unbleached or _well-rinsed_ coffee filter -- pretty in a clear bottle but even slower than a jelly bag.
For a very classy looking gift, cork the bottles and seal with wax. Put a length of pretty ribbon up the neck of the bottle, over the cork, and down the other side of the bottle neck. Fasten the ends lightly _below_ the neck (wax level) with masking tape to control the ribbon while you dip the top in wax. Melt some old colored candle stubs or parafin plus a few crayons in the top of a double boiler and dip the top of the bottle in it. (You can improvise a 'disposable' double boiler by putting a metal can with the wax in it on a rack in an uncovered saucepan with several inches of water in it.) Be sure to leave at least one ribbon end protruding. It may take several dippings to achieve coverage, allowing the wax to cool completely between coats.
*NEVER* leave melting wax unnatended on the stove, or heat it until it smokes; overheated wax can literally _explode_, causing severe burns. You wouldn't look good with your eyebrows and eyelashes singed off, or sitting in the pile of ashes your house used to be, would you??????
When bottles are cool, remove masking tape and trim the protruding end of the ribbon so that it extends an inch or so below the wax; not only is it decorative, but an easy way to break the wax seal. A pretty label is a nice touch; inexpensive ones are available from Dover Books (at bookstores or 31 East 2nd Street, Mineola NY 11501, catalogue free) or at some Williams Sonoma stores.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Cutting board
Sieve