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Christmas Shrub – A Rum Spice Liqueur

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Ingredients

Adjust Servings:
2 oranges
2 tangerines
2 lemons
2 cinnamon sticks, 3 inches long
20 whole cloves
20 allspice berries
1 vanilla bean, split longways
3 cups sugar
8 cups white rum

Nutritional information

222.9
Calories
0 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
0.9 mg
Sodium
22.5g
Carbs
0.7 g
Dietary Fiber
21.4 g
Sugars
0.2 g
Protein
99 g
Serving Size

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Christmas Shrub – A Rum Spice Liqueur

Features:
    Cuisine:

    Excellent Recipe! We made it for Christmas Gifts (3 gallons of it) for more and a repat this year! It takes some time but it's worth it!

    • 65 min
    • Serves 30
    • Easy

    Ingredients

    Directions

    Share

    Christmas Shrub -A Rum Spice Liqueur,I’ve had this recipe for years and it comes from “The Caribbean Pantry Cookbook” by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it ‘nectar of the Gods’. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all.,Excellent Recipe! We made it for Christmas Gifts (3 gallons of it) for more and a repat this year! It takes some time but it’s worth it!,takes some time to make it, but it is reallly good. definatly worth it. and it just gets better the longer you let it sit. great recipe


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    Steps

    1
    Done

    Wash the Fruits and Remove the Zest in Strips, Avoiding the White Pith.

    2
    Done

    Combine the Zests, Cinnamon Sticks, Cloves, Allspice, Vanilla Beans, 2 Cups of Sugar, and 2 Cups of Water in a Large Heavy Saucepan.

    3
    Done

    Bring to a Gentle Boil, Then Reduce Heat to Lowest Possible Setting. Let the Ingredients Infuse For 30 Minutes.

    4
    Done

    Strain the Syrup Into a Large Mixing Bowl.

    5
    Done

    Combine the Remaining 1 Cup Sugar and 1/2 Cup Water in the Same Large Saucepan.

    6
    Done

    Cover the Pan and Bring Mixture to a Boil. Uncover the Pan and Cook the Mixture Over High Heat Until It Turns Golden Brown or Caramelizes -About 5 Minutes.

    7
    Done

    Remove the Pan from the Heat and Let Cool 5 Minutes.

    8
    Done

    Add 1 Cup of Rum to the Caramel. Be Careful -the Mixture May Splatter. When the Splatter Has Subsided, Return the Pan to Low Heat Stirring With a Wooden Spoon Until the Caramel Has Dissolved Into the Rum.

    9
    Done

    Add the Caramel Mixture and Remaining Rum to the Syrup. (i Found a Large Jar Like You See in Deli's For Pickles use For This). Whisk or in My Case, Shake the Mixture. Pour Into Clean Bottles or Containers. Place in a Cool Dark Place and Allow to Age. It Will Keep Indefinitely.

    10
    Done

    I Put This Is Pretty Decorative Bottles Like You See For Salad Dressing and Give as Christmas Gifts. I Had an Uproar the One Year I Didn't Make It.

    11
    Done

    Servings and Yield Are Approximate, but About 2 Gallons I'd Guess. This Is Something You Drink Like a Cordial or as a Sipper. It Is Very Strong!

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    Paisley Green

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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