Virgin Islands Cooking
Carol M. Bareuther
by Carol M. Bareuther
Guavaberries are small red or yellow fruits
about the size of cranberries. They usually ripen in late fall, which is
why products made from them, like guavaberry liqueur, are associated with
the Christmas holidays. To make guavaberry liqueur, the berries are mixed
with Virgin Islands own Cruzan rum, spices, dried fruits and a few other
ingredients. Then, the mixture is allowed to stand and ripen. The secret
to making excellent guavaberry liqueur is to use a bit of last years
batch, when making a fresh batch for the New Year.
24, 4-ounce servings
170 calories, 0 grams fat, 0 milligrams cholesterol and 53 milligrams
sodium per serving.
- 1 pound red guavaberries
- 1 pound yellow guavaberries
- 1 pound brown sugar
- 2 bottles Virgin Islands rum
- 1 pound prunes
- 1 pound raisins
- 3 sticks vanilla beans
- 1 pound sorrel
- ½ pound ginger root
- 3 sticks cinnamon bark
Rinse berries with a small amount of water. Clean by popping berries and
removing seeds. Rinse seeds, strain and save liquid. Put seedless berries
into a large pot, but reserve ½-cup yellow and ½-cup red berries for later
use. Add liquid saved from rinsing seeds into the pot and add brown sugar.
Boil mixture until berries are soft. The juice should be a medium syrup
consistency or sticky when cool. Mash or grind berries that were saved and
mix with strongest old rum available. To the cooled mixture, add prunes,
raisins, vanilla beans, sorrel, ginger root and cinnamon bark. Pour into
bottles, cork and wire down securely. Store in a dark place or cellar for
several months. When guavaberry liqueur is fully ripened (the taste will
tell), strain and re-bottle for use.
Be careful - guavaberries can leave a permanent stain on clothes!
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