Preserved Fruits in Alcohol

During peak seasons, fruits were often preserved in alcohol for winter consumption.
Cherries, grapes and even the simple raisins.

This jar was for cherries in maraschino, an aromatic liquor often drizzled on fresh pineapple in trattorias as a dessert.

A traditional recipe I have always wanted to make are the preserved grapes, which seem to be ever present in Tuscan Kitchens.

This basic recipe can be used with many fruits which are left whole.

The jar is in perfect condition, with it's bakelite lid! I adore it.

Bakelite lid on this 1950's jar for cherries "sotto spirito"

Uva Sotto Spirito

Cut the grapes from the bunch leaving a small piece of stem attached.
Rinse and dry.
Prick the grapes with a needle and place in the jar.
Sprinkle in 1/2 cup of sugar.
Cover with brandy, grappa or you can boil sugar and water and then use a whole grain alcohol.
Some people add cinnamon sticks. I prefer not to.

Leave in a dark place for 2 months.

Enjoy this winter, served in small glasses after a meal.
Place 2 or 3 grapes in a tiny glass for liquor and serve with some of the infused liquor.


Mangi e Bevi- eat and drink! Happy Holidays for sure.