The Complete Guide to Traditional German Rumtopf
- Category: Beverages
- Cuisine: German
Ingredients
This recipe outlines a Traditional Rumtopf. Refer to the Post on Rumtopf for the specifics.
Wash and dry all fruit before preparing. Fruit should be added as each comes into season
- 1 pound (16 ounces) strawberries, hulled, leave whole unless large
- 1 pound (about 2 1/4 cups) granulated, brown sugar, or a combination
- 1 pound (16 ounces) cherries, stems removed, pitting optional, pricked several times with a sharp object if not pitted
- 1/2 to 1 pound (1 1/8 cup to 2 1/4 cups) granulated, brown sugar, or a combination
- 1 pound (16 ounces) peaches, peel if desired, remove pits, cut into bite-sized slices or pieces
- Repeat with the same amount of sugar as used for cherries
- 1 pound (16 ounces) apricots, peeled if desired, remove pits, cut into bite-sized pieces
- Repeat with the same amount of sugar as used for cherries
- 1 pound (16 ounces) pears, peel, core, and cut into bite-sized pieces
- Repeat with the same amount of sugar as used for cherries
- 1 pound (16 ounces) grapes, pricked several times with a sharp object
- Repeat with the same amount of sugar as used for cherries
- 1/2 (8 ounces) pineapple, bite-sized pieces (fresh preferred, canned is fine)
- 1/4 to 1/2 pound (1/2 cup to 1 1/8 cups) granulated, brown sugar, or a combination
- 100 to 110 proof rum to cover each layer of fruit
- Special additions: orange peels, cinnamon, clove, allspice berries, and raisins as desired. (See the post)
Instructions
For the first prepared fruit, strawberries, add to a bowl, cover with the directed sugar, gently mix, and set aside for about three hours. Add to crock. Cover with rum by 1″. Cover with a small saucer, plate, or Ziploc-type bag 1/2 filled with water to keep the fruit submerged. Add lid and set aside in a cool, dark space with no exposed flame until it is time to add the next fruit.
Repeat the process with subsequent fruits, noting that the sugar may be the same amount as the strawberries or reduced by half. Again, add to the crock, cover with the rum, weigh down the fruit, and set aside as directed.
When adding pineapple, note that the amount of the fruit and sugar is reduced. Again, repeat the processes described.
Add the orange peel, spices, and raisins if using, at the same time as the pineapple.
Note: Traditionally, the last fruit, the pineapple, is added around mid-October along with the special additions chosen. The crock then sits until the first day of Advent, around the last week of November. This gives it about 6 weeks to mature. Do monitor it from time to time during this period.
Stored properly, in a dark, cool place, Rumtopf will be perfectly fine for years.