We have lots and lots of cherry and ginja (wild cherry) trees here on the quinta, so as well as stuffing ourselves straight from the tree for breakfast and “sobremesa”, I collected ginjas to make the traditional licor which I use in the winter warmed up as a cure (or at least a comfort) for colds and flu (not that I get too many living a much healthier life here in the mountains).

Ginjas are smaller and more acidic than cherries, I also made some fantastic jam with them which I prefer to the sweeter one I made with cherries.

To make Licor de Ginja dissolve 750g sugar in 1 litre of aguardente and 1 litre of red wine, add to this 1kg of ginjas, a slice of lemon peel, a cinnamon stick, and a clove.  Put in jars and leave for about 3 months (perfect timing to be ready for the onset of the colder wetter weather) and stir at least once a week – trying not to “test” a ginja every time you stir 😉

I made the licor with double the amounts above (2kg ginjas), which gave me 4 x 1.5 litre jars (the cherries increase the volume). Also I put a cinnamon stick, a slice of lemon, and a clove in each jar. This is the first time I’ve made it but I think it’s going to be good!