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Blueberries in Kirsch

prep 10 mins, plus standing
  • 375 g (12 oz) blueberries, destalked, very soft ones discarded
  • 125 g (4 oz) caster sugar
  • 200 ml (7 fl oz) kirsch

Prick each blueberry with a fork, then layer the blueberries in a clean, dry jar, sprinkling each layer with some of the sugar.

Pour the kirsch over the sugared blueberries. Seal tightly and shake once or twice.

Leave in a cool place and turn the jar upside down every day for 4 days until the sugar has completely dissolved. Label the jar and leave to mature in a cool, dark place for 3–4 weeks before using. The blueberries will keep, unopened, for 6–12 months.

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