zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Panettone Vodka

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Panettone Vodka

    This Christmassy liquor is really easy to make and will make you very popular with the lucky recipient. All you need is a large plastic container and space - and the patience - to store it while it soaks and infuses and turns into liquid gold. Serve chilled over ice or straight from the freezer in shot glasses, or pour over ice cream for an instant pud.

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes plus 3-4 weeks soaking
    • Total time: 15 minutes plus 3-4 weeks soaking

    Makes: Makes 2 litres or 8 x 250ml bottles or jars

    Ingredients

    • 375g bag Waitrose Organic Mixed Fruit
    • 3 x 100g tubs Waitrose Glac√© Fruits Italian Cut Mixed Peel
    • 1kg light brown soft sugar, plus an extra 150-200g to taste
    • 3 x 100g bags Waitrose Toasted Flaked Almonds
    • 118ml bottle Nielsen Massey Madagascan Vanilla Extract
    • 2 x 70cl bottles Smirnoff Vodka

    Method

    1. Mix together the fruit, peel, sugar and nuts in a large plastic container with a lid, about 5 litres in capacity. Pour over the vanilla extract and vodka and stir well.
    2. Place a large piece of clingfilm over the top of the container, then replace the lid to seal tightly and stop the alcohol from evaporating. Store at room temperature in a cool, dark place for 3 weeks to soak, stirring every 2-3 days to help the sugar dissolve.
    3. After 3 weeks, taste the vodka for sweetness, stirring in the extra sugar if necessary and leaving it for another week to dissolve. The liquor should have a syrupy consistency and a deep honey colour.
    4. To sterilise bottles or jars, preheat the oven to 170°C, gas mark 3. Wash the bottles or jars thoroughly and rinse in boiling water. While hot, place on a baking sheet in the oven to dry for 10 minutes.
    5. Strain the liquor into a large bowl through a fine sieve or large piece of stretched muslin, discarding the fruit. Alternatively, place a colander in a large bowl and strain the liquor from the fruit (this method will result in a less smooth liquor). Using a funnel, fill the sterilised bottles or jars to 1cm from the top. Seal, label and date. The liquor keeps well in the fridge or freezer for up to 6 months.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The leftover soaked fruit can be added to cake or pudding recipes, but use sparingly as it is very alcoholic.

    Comments

    Average user rating

    4 stars