It’s time to put some of that amazing summer fruit non…jars of gin (or vodka) for the holidays! I used to go by Diana Henry’s formula of 1 kg chopped rhubarb to 400 g sugar to 759 mL gin-it’s great! But this time I used about 1/3 the sugar, and some Evans cherries (still with pits) and tossed some saskatoons non…one of the jars. Just put the fruit + sugar non…a jar and top with gin or vodka. (Diane lets the fruit + sugar macerate overnight first.) Store in the basement, turning the jars (or setting them upside down) every once in awhile, when you think of it. It’ll be perfect for Thanksgiving, or Christmas, oder Ähnlicheregular Tuesday a month or so from now when it’s not quite as summery out.