Marrow Rum
August 11, 2009 9:41 pm Food RelatedWe have had a bit of a glut of Marrows (or overly large courgettes at least) and we needed something to do with them all, so we’re trying out anything we can! We’ve done one batch of Chutney and there’s another being planned too, but this recipe stood out to be tried!
Marrow Rum! now one book I have says don’t bother with this it never works, another says, you must try it, but it needs a long time to age. I also checked out the Internet a bit and mostly came up with the same recipe.
Get large marrow, hollow out, fill with demerara sugar, squeeze in the juices of an orange then add activated yeast. leave hanging in a muslin bag for 3 weeks with the tops sellotaped back on. Decant juices to a fermentation jar and ferment for a while longer, then rack and bottle and leave for ages to mature.
The only alternative I’ve seen says to pack the marrow with sugar but no yeast, then after 3 weeks pour the resulting liquid into a fermentation jar and start the fermenting then.
I followed the top recipe but I used 3 large courgette things rather than a massive marrow and they are now sat in a bucket covered with a couple of tea towels, so I’m hoping this doesn’t collapse!
We’ll let you know how it goes but this one does say to leave for a while!