It is time:
Midsummer, the Feast of St John, the summer solstice,
call it what you will, it is time to make walnut liqueur…
Of the many recipes for walnut liqueur, this one leans on the Croation version, known as Orahovac.
… and you will thank me for this come Christmas!
Images of the finished product courtesy of www.taylorsphotosafaris.co.uk
Walnut Liqueur, Croatian-Style
Green walnuts, unblemished 12 to 15
Neutrally-flavoured alcohol
such as vodka or a neutral grappa 700 ml
Raw brown sugar 250 g
Vanilla pods 2
- Sterilise a large preserving jar by filling it with boiling water and leaving to stand for at least 5 minutes before emptying and leaving to cool somewhat.
- Rinse the walnuts and then cut in half (or into quarters if they are large).
- Place the walnuts in the preserving jar together with the sugar.
- Slice open the vanilla pods with a sharp knife, scrape out the seeds and place these and the pods in the jar with the walnuts.
- Pour in the alcohol and seal the jar. Give it a good shake and then place in a bright, warm place (e.g. a sunny windowsill) for at least 6 to 8 weeks. The liquid will turn an intense coffee-like brown in this time – give the jar a shake every now and again to make sure the sugar dissolves completely.
- After a minimum of 6 to 8 weeks – longer will do no harm either – filter the liqueur through a coffee filter and bottle in clean, sterilised bottles.
They have the same tradition in Italy – making Nocino (walnut liqueur) , gathering unripe green walnuts on the night of San Giovanni – as they also do in France and Spain and many other places throughout Europe. I must look into the Greek traditions as this is a liqueur (“karydaki”) made there as well as I’ve not heard if there are cultural/religious traditions tied to its production. Perhaps you know?
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No… have not moved as far south as Greece on this one … have stuck to the Central European flavours so far…
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I love making liqueur! I’ll definitely try it! Thank you!
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It is so easy and I’m sure you will love the result – good luck 🙂
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Reblogged this on An Edible Landscape and commented:
The 21st of June was three months ago, the autumn equinox is all but upon us, it is time to filter and bottle the walnut liqueur…
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