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Beach Plum Cordial

Beach Plum Cordial
Elspeth Pierson for NPR

We made multiple batches of this recipe in September 2007, the big year, once we had exhausted ourselves with making jelly. The cordial not only put the extra fruit to good use, but also made an excellent holiday gift.*

Makes roughly 2 quarts

1 quart perfectly ripe beach plums, washed

2 1/2 cups sugar

1 quart vodka

Combine all ingredients in a sterile jar. Set the jar aside in a cool, dark place and give it a good shake every few weeks. Let the cordial stand at least until Christmas — or about 4 months. If you can wait, it will be even better in February or March. When you're ready to drink it, strain the fruit and pits out, and serve it plain or with a splash of champagne.

*Note: Beach plums grow over a fairly wide range of the East Coast — from Maine to Virginia. But if you can't get them, you can substitute regular large plums, chopped to approximate the quantities.

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