Recipe no. 544 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 243.
Ingredients
- cherries
- raspberries
- redcurrants
- blackberries
- brandy
- sugar
- cinnamon
Preparation
- Preparing the fruitTake 1 kg of cherries, remove the stalks and stones. Mix them with 1 kg of raspberries, 1 kg of redcurrants and half a kilo of blackberries.
- Setting aside the stonesKeep half the cherry stones, crush them and mix them with the fruit.
- MaceratingPut the whole into a stoneware jug, crush it all together well and let macerate 2 or 3 days.
- Extracting the juicePour the mixture into a fine sieve resting on an earthenware dish to let the juice drain off.
- InfusingPut the juice back into the jug with an equal volume of brandy. Add 125 grams of sugar per litre of this mixture and a cinnamon stick. Let infuse 30 to 40 days.
- FinishingRack the ratafia off clear and bottle.
Reboul's text
Take a kilo of cherries, remove the stalks and stones; put them with a kilo of raspberries, a kilo of redcurrants and half a kilo of blackberries. You will have kept half the cherry stones, which you crush and add to the fruit. Put the whole into a stoneware jug, crush it all together well and let macerate 2 or 3 days. Then pour into a fine sieve resting on an earthenware dish, to let the juice drain off. Put the juice back into the jug with its own volume of brandy, add 125 grams of sugar per litre of this mixture and a cinnamon stick. Let infuse 30 to 40 days, then rack it off clear and bottle.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| cerieso | cherries |
| framboueso | raspberries |
| grousello | redcurrants |
| amouro | blackberries |
| dourgo | jug |
| sedas | sieve |
| aigo-ardènt | brandy |
| sucre | sugar |
| enfusa | infuse |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 544, page 243. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.