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    You are in: Home / Recipes / My Mom's Plum Brandy Recipe
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    My Mom's Plum Brandy

    Total Time:

    Prep Time:

    Cook Time:

    1008 hrs 20 mins

    20 mins

    1008 hrs

    Mirj's Note:

    A sweet liqueur for drinking or serving over ice cream or fruit.

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    Units: US | Metric


    1. 1
      Rinse the plums (do not scrub away the white bloom) and cut out the pits.
    2. 2
      Place in a large crock or one or more large jars.
    3. 3
      Pour in as much of the sugar as the container can hold.
    4. 4
      Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
    5. 5
      As the mixture liquefies keep adding sugar until it is used up.
    6. 6
      Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
    7. 7
      My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
    8. 8
      However, using a good whiskey makes it drinkable right away--especially important for the first batch.
    9. 9
      It keeps indefinitely--if you make enough.

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    Ratings & Reviews:

    • on April 12, 2005


      well i made this in september with the italian plums and served it in january and was too drunk until now to review. this is smooth and delicious and a true new family tradition

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    Nutritional Facts for My Mom's Plum Brandy

    Serving Size: 1 (4084 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2403.0
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 618.7 g
    Dietary Fiber 6.3 g
    Sugars 611.5 g
    Protein 3.1 g

    The following items or measurements are not included:


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