Fancy making your own vodka? How about if it's Christmas pudding flavoured? This is a really easy flavoured spirit to make, and makes a perfect Christmas cocktail, or even better a homemade gift for a friend! This Christmas pudding vodka recipe makes 1.3 litres (2¼pint). You'll need to leave at least 2 weeks before you strain and decant the finished vodka into bottles. But it will be worth the wait.
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Yields:
5 c.
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
53
Ingredients
1
bottle vodka
4Tbsp.
dark brown sugar
1
cinnamon stick
2
cloves
Peel of 1 orange and 1 lemon
25
(1oz) each currants, raisins and dried figs, halved if large
Directions
Step 1
Sterilise a large, 1.3 litre (2¼pint) bottle or glass container, either by running through a dishwasher cycle or washing in hot soapy water, rinsing, then drying on a baking tray in the oven for 20min at 150°C (130°C fan) mark 2.
Step 2
Combine all the ingredients in a large bowl or jug and put into the sterilised container or bottle. Seal with a cork or screw cap.
Step 3
Leave for two weeks in a cool, dark place, turning the container occasionally to agitate the ingredients.
Step 4
Use a funnel lined with a coffee filter paper to decant the liquid into pretty sterilised bottles of your choice. Add a fresh piece of lemon and orange peel and a fresh cinnamon stick, then cap.
Step 5
Wrap up for Christmas… and label with serving suggestions and a drink-by date. The vodka will keep for up to three months and is wonderful in cocktails, or served over ice with tonic and a slice of orange.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
