Monday, October 15, 2012

Scott Cunninghams Meade and Raspberry Cordial

Meade(Makes 3/4 of a gallon)
Scott Cunningham's own recipe

1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 package brewer's yeast

Heat all ingredients together over medium heat in a large stockpot. As
the honey melts, an oily crust forms on the top. Leave this crust on
the top. When well blended, remove from the heat. Stir occasionally
as it cools. Stir in the yeast and pour Meade in a wooden cask or some
other container where it can ferment. Let stand for 6 months. Air
daily to allow built-up gasses to escape. Once a month it should be
poured into a fresh cask.


Raspberry cordial

One of Scott Cunningham's famous Cordials

2 12-ounce pkgs frozen raspberries, Prefer using fresh berries?
1 and 1/4 cup sugar
2 lemons
4 cups water
1 (5th) of vodka

Put unthawed raspberries in a saucepan. Add sugar. Cook over medium heat, stirring once in a while, for 20-25 minutes, until berries are thawed and sugar dissolved. With potato masher, mash berries and syrup thoroughly. Pour berry mixture into a wire strainer, making sure to extract all the juice by using the back of a wooden spoon to push it through. Discard pulp. Pour raspberry syrup into a pitcher. Squeeze lemons and strain juice. Add lemon juice to raspberry syrup. Boil water and add to raspberry syrup. Cool raspberry cordial to room temperature, then cool in fridge. When completely cooled add to the vodka and refridgerate again. When cordial is ready to serve, stir well.

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