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| One of those wonderful ceramic crocks with a lid would be wonderful for this (suggested by Karin whose grandmother kept a 'rum pot' going indefinitely! NEVER refrigerate, NEVER seal tightly and NEVER allow quantity to fall below three cup level! |
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rum |
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sugar |
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Seasonal Fresh Fruit |
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| Best to begin your pot in spring with Strawberries like Karin did. Layer at least 2 cups of fresh picked, washed and capped strawberries into a dark crock (2 quart size) and pour sugar over each layer and pour till completely covered with Rum. Stir and let sit. After 2 weeks it should be ready to go. IF you like it sweeter add more sugar. Each time new fruit comes into season add the new fresh and clean fruit to the pot. This allows the flavors to meld and change over the year so you have a variety of wonderful flavors. |
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| Servings: 1 |
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| Recipe Source |
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Author: Karin Himmel Source: Paula ARG Kernachan
Karin said her grandmother used to serve small amounts when ever something good happened or something bad. It was both a soothing and rewarding thing during her life. You may eat it plain, drink it or serve it over cake or ice cream.... or even come up with ways of your own!
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |