Kelley DeBettencourt

Randi Baird’s approach to crafting a liqueur from tart autumn olive berries is inspired by Catherine Walthers’ recipe for beach plum cordial. When Randi bottles the pale peachy-pink cordial, she drops in a few whole berries as a colorful accent.

Makes three quarts

  • 2 quarts autumn olive berries
  • 2 cups sugar
  • 3 1/2 cups vodka
  • 1 cup brandy, optional
  • 2 tablespoons fresh lemon juice

1. In a large sauce pan, crush the fruit with a potato masher and mix in the sugar. Let marinate for up to an hour to draw out additional juices.

2. Add the vodka, brandy (if using), and lemon juice, and stir.

3. Pour the liquid into quart-sized jars, leaving a quarter inch of space at the top of each jar.

4. Cap the jars and gently shake. Label them and store in a cool, dark place for 2 to 3 months. Agitate the bottles occasionally to ensure the ingredients remain mixed.

5. After the aging period, strain the liquid into clean jars and cap them. The preserved berries can be reserved for another use.

The following recipe was originally published with the story, Reaping a Tasty Harvest.