"Fruit ketchup Fruit ketchup is a condiment prepared using fruit as a primary ingredient. Various fruits are used in its preparation, and it is also used as a spread and marinade, among other uses. Banana ketchup is a type of fruit ketchup that is common in the Philippines. Some companies mass-produce fruit ketchup, such as Philippines-based Jufran, and Chups, a small company based in Washington, D.C., United States. Fruit ketchup is composed primarily of fruit, and is prepared with fruits such as apples, pears, peaches, currants, grapes, cranberries, cherries and plums, among others. Tropical fruits used in its preparation can"
"sometimes used, such as rum, which is common in Austrian recipes. In India, Black Forest gateau is generally prepared without alcohol. German law mandates that kirschwasser must be present in the cake for it to be labelled a ""Schwarzwälder Kirschtorte"". The dessert is not directly named after the Black Forest mountain range in south-western Germany but from the speciality liquor of that region, known as ""Schwarzwälder Kirsch(wasser)"" and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavour and alcoholic content, that gives the dessert its flavour. Cherries, cream, and Kirschwasser were first combined in the"
"Curaçao (liqueur) Curaçao () is a liqueur flavored with the dried peel of the Laraha citrus fruit, grown on the island of Curaçao. Curaçao liqueur is traditionally made with the dried peels of the ""Laraha"". Laraha is a bitter orange native to Curaçao with the Latin name ""Citrus × aurantium subsp. currassuviencis"". Spanish explorers brought the bitter Seville orange to the island in 1527, the progenitor of the laraha. Although the bitter flesh of the laraha is unpalatable, the peels are pleasantly aromatic. There are no definitive facts to point out who developed the first Curaçao Liqueur and when. The"
"product is ""Hardenberg Weizenkorn"", furthermore Schwartzhog, Sambalita, Helios, Persiko, Milder Wacholder, Kleiner Keiler, Wilthener Gebirgskräuter, Danziger Goldwasser and Miamee. As of 2011, the turnover is reported to be 97 million Euros. Schwartzhog is a brand name of ""Kräuterlikör"" (herbal liqueur). Traditionally it is consumed as a digestif liqueur, its ingredients include herbs, fruits and roots such as wormwood, ginger and “Sauwurz” (Gentiana lutea). ""(Gentian) comforts the heart and preserves it against faintings and swoonings."" Nicholas Culpepper, Complete Herbal (1653) Sauwurz, (literally ""Hogroot"") is a member of the Gentian family and is found across central and southern Europe, at high altitudes."
"downy pedicels. The fruit is a freestone drupe. It is less round than other plums, its ends are more pointed and the groove is less pronounced. The red-brown wood is used in fine cabinetry. The fruit, which ripens in August and September in the Northern Hemisphere, is a popular seasonal table fruit. Zwetschgen hold their form well at oven temperatures and are much used in baking, for example in tarts such as ""quetschentaart"" and ""zwetschgenkuchen"". Zwetschgen are the sole ingredient in the traditional ""powidl"" jam of Austria and the Czech Republic, and the main ingredient in ""schmootsch"", a similar but"
"Mousse, Dark Milk Mousse, White Milk Mousse, Chocolate Mousse, Orange Mousse, Pistachio and Cherry/Chili. Bâtons Kirsch are Lindt Kirsch liqueur-filled, chocolate-enclosed tubes dusted in cocoa powder. In Australia, Lindt manufactures ice cream in various flavours: In September 2017, an investigation conducted by NGO Mighty Earth found that a large amount of the cocoa used in chocolate produced by Lindt and other major chocolate companies was grown illegally in national parks and other protected areas in Ivory Coast and Ghana, the world’s two largest cocoa producers. The report documents how, in several national parks and other protected areas, 90% or more"
"and , some of which are as sweet as Jägermeister. 's ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These ingredients are ground, then steeped in water and alcohol for 2–3 days. Afterwards, this mixture is filtered and stored in oak barrels for about a year. When a year has passed, the liqueur is filtered again, then mixed with sugar, caramel, and alcohol. The company recommends that be kept on ice and served cold, and suggests that it be kept in a freezer at −18 °C (0"
"Kirsch A kirschwasser (, ; , German for ""cherry water"") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the cherry seeds. Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass"
"main dish and enjoyed either with sweet side dishes such as wine sauce, vanilla sauce or fruit preserves such as mirabelle, plums or pear or with hearty side dishes like potato soup, vegetable soup or goulash. In some parts of the Palatinate it is even common to eat them as an appetizer with a hearty soup and then with sweet side dishes as the main dish. During plum season a common main dish is ""Grumbeersupp und Quetschekuche"" which is potato soup and plum cake and for dessert ""Kerscheplotzer"" is served. Another seasonal dish is ""Zwiebelkuchen"" which is commonly served with"
"""Merryweather"", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen. They can also be pickled, canned, or otherwise preserved. The Luxembourg speciality quetschentaart is a fruit pie made with ""insititia"" plums. Because damson stones may be difficult and time-consuming to separate from the flesh, preserves, such as jam or fruit butter, are often made from whole fruit. Most cooks then remove the stones, but others, either in order not to lose any of the pulp or because they believe the flavour is better, leave the stones in the final product."
"Blutwurz Blutwurz is the root of the plant ""Blutwurz"" (Potentilla erecta), which derives its name (blood root) from the color of the juice that emerges when one cuts the root. The root provided a traditional anti-inflammatory medicine. Today it is still consumed in the form of tea, syrup, cream, or powder. Most importantly, the Penninger company uses Blutwurz as the key ingredient of an herbal liqueur or Bitters that the company produces in Bavaria. The liqueur is 50% alcohol by volume. To give the liqueur its distinctive taste, Penninger first macerates the root, steeping it in alcohol for some four"
"towns Schlitz (90%) and Hünfeld (10%). The total assets for the year 2011 amounted to 1,223,422 euros. In the profit and loss account of the profit is reported at 70360.04 euros. Overall, the distillery produces 35 different spirits, in addition to the Schlitzer Burgen-Kümmel, liqueurs, fruit liqueurs, cordials, fine fruit brandies and whiskeys are produced and internationally distributed, among other things, under the brands of Feinbitter, Schwarzwilderer, Bruder Bernhard, Rhönwurz and bitters Boonekamp. For this herbs and mostly local fruits such as blackthorn, blueberry, lemon, cassis, Woodruff, raspberry, cherry and orange are used. The products have been awarded by the"
"“hot water”, which is composed mainly of wine, vinegar, lemon juice, egg yolks and sugar. It is traditionally made with white wine—usually champagne, occasionally with a shot of cognac or sherry. It can be enjoyed both hot and cold. Apfelküchle The Apfelküchle is a traditional German pastry, consisting of sliced apples dipped in batter and fried to a golden brown color. It is popular in Baden-Württemberg, a federal state in South-Germany. The Apfelküchle has spread throughout Europe and the USA. It is similar to an apple fritter but is made more like a pancake and can be prepared in numerous"
"consumption too. So, Jean Bernard Blancheton, the current master cellar of Lillet created Lillet Rosé. Lillet is an aperitif wine (a blend of Bordeaux wines and citrus liqueur). It should be served well chilled at 6–8 °C (43–46 °F). In France, Lillet is generally served on ice with a slice of orange, or a lemon or lime peel. In Germany, Austria and Switzerland Lillet blanc is more often served as a Lillet Vive, a Lillet blanc long drink. A Lillet Vive is 5cl Lillet blanc, 10cl tonic water, a slice of cucumber, a strawberry and mint leaves. In other countries,"
"grain-based. The main kinds of fruit used for German schnapps are apples, pears, plums, cherries, and apricots. Fruits other than these five are rarely used. Apples are used along with pears to make ""Obstwasser"" (fruit water); pears are used to produce Poire Williams (""Williamsbirne"", William's pear); several types of plums make """" (plum water); cherries make ""Kirschwasser"" (cherry water); and apricots are used to make Austrian ""Marillenschnaps"" (apricot brandy). A raspberry-flavored spirit called ""Himbeergeist"" (raspberry spirit) is also referred to as ""schnapps"", although it is not an ""Obstler"". Instead, it is an infusion of macerated fresh berries in neutral spirits,"
"barrels or in earthenware vessels.' In France and in English-speaking countries, clear fruit brandies are known as ""eaux de vie"". The European Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of kirschwasser. Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee. It is used in traditional German ""Schwarzwälder Kirschtorte"" (Black"
"Zwetschge The zwetschge (; ""Prunus domestica"" subsp. ""domestica"") is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ""Prunus domestica"". The freestone fruit is similar to, but distinct from, the clingstone damson (""Prunus domestica"" subsp. ""insititia"") and is especially popular in Central Europe. The word ""zwetschge"", plural ""zwetschgen"", is from the German. Variants of the word include: ""Quetsch(e)"" (Lorraine, Alsace, Luxembourg, and regionally in Germany); ""Zwetschke"" (regionally in Austria); and ""Zwetsche"" (regionally in Germany). These names, like ""damson"", are thought ultimately to derive from postulated Vulgar Latin *""davascena"", altered from ""damascena"", meaning ""of Damascus"", reflexes of"
"manufacturers outside Leipzig do exist. In Latvia it's still produced under the name ""Allažu ķimelis"" (Allaži kümmel). Allasch Allasch is a type of caraway liqueur of around 40% ABV, usually flavoured with bitter almonds, anise, angelica root and orange peel. Invented in 1823 in Allasch, Russian Empire (now in Latvia), a von Blanckenhagen family property, it was widely popular and produced there until 1944 when the Soviet Union re-occupied Latvia and expelled ethnic Germans from the region. In 1830 allasch was exhibited on the Leipzig Trade Fair and quickly gained popularity, being soon produced by local distilleries. With the drink's"
"Sourz Sourz is a fruit-flavoured liqueur owned and produced by Beam Suntory. The liqueur is usually served as a shooter, but is also used in cocktails. It is known for being very sour. Sourz is available in six flavours. The alcohol by volume is 15%. Previously three other permanent flavours, blackcurrant, peach and pineapple were available, however these have been discontinued. Sourz underwent a major re-design in 2008, and the slogan ""Made For Mixing"" was adopted. In October 2012 a limited edition flavour, mango, was added to the range following a poll on Facebook. It was later made part of"
"6% ABV amber beer, brewed from a mix of malt and chestnut flour. The annual production in 2006 amounted to over 25,000 hectolitres, exported also to mainland France. The most important Corsican liqueurs are ""aquavita"", a local grappa, and Myrtle (""licor di mortula""), a liqueur which is also produced in Sardinia, and is obtained, both at home or industrially, through the maceration in alcohol of the berries (and sometimes the leaves) of myrtle, a flowering plant belonging to maquis (""machja"") and common in both islands. A famous apéritif is the ""Cap Corse Mattei"". Very popular are also Ratafia, liqueurs obtained"
"chunks) and citrus peels (orange and lime). This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes. It is very common in southernmost parts of Brazil to use red wine instead of cachaça, the primary ingredient of Quentão, since this region is the largest wine producer in Brazil. As the name suggests, it's meant to be served hot - ideally to be served outside on social gatherings on cold nights, near a fireplace. The ginger also adds to the sensation of warmth in the drink. The gingery flavor should be"
"Allasch Allasch is a type of caraway liqueur of around 40% ABV, usually flavoured with bitter almonds, anise, angelica root and orange peel. Invented in 1823 in Allasch, Russian Empire (now in Latvia), a von Blanckenhagen family property, it was widely popular and produced there until 1944 when the Soviet Union re-occupied Latvia and expelled ethnic Germans from the region. In 1830 allasch was exhibited on the Leipzig Trade Fair and quickly gained popularity, being soon produced by local distilleries. With the drink's post-WW2 demise in its homeland, it is nowadays a Leipzig specialty, usually drunk as a digestif, although"
"to five weeks. The resulting liquid is then filtered. The non-use of distillation extracts the root's essential oils, while preserving its flavor and color. One may consume the liqueur as an ""apéritif"", ""digestif"", or ingredient in a cocktail. Producers (non-exhaustive list): Blutwurz Blutwurz is the root of the plant ""Blutwurz"" (Potentilla erecta), which derives its name (blood root) from the color of the juice that emerges when one cuts the root. The root provided a traditional anti-inflammatory medicine. Today it is still consumed in the form of tea, syrup, cream, or powder. Most importantly, the Penninger company uses Blutwurz as"
"body of dried figs, and limbs of dried zwetschgen, is a popular treat. More than a hundred varieties of zwetschge are grown in Central Europe. Examples include Cacaks Beste, Elena, Hauszwetschge, and Ortenauer. Zwetschge The zwetschge (; ""Prunus domestica"" subsp. ""domestica"") is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ""Prunus domestica"". The freestone fruit is similar to, but distinct from, the clingstone damson (""Prunus domestica"" subsp. ""insititia"") and is especially popular in Central Europe. The word ""zwetschge"", plural ""zwetschgen"", is from the German. Variants of the word include: ""Quetsch(e)"" (Lorraine, Alsace, Luxembourg, and regionally"
"Patxaran Patxaran () (Basque from ""paitar, pattar"" ""liquor"" and ""aran"" ""sloe"" (in certain Basque dialects) ) is a sloe-flavoured liqueur commonly drunk in Navarre and the Basque Country, the Pyrenees and in Spain. It is usually served as a digestif either chilled or on ice. Patxaran is made by soaking sloe fruits, collected from the blackthorn shrub, along with a few coffee beans and a cinnamon pod in anisette, for one to eight months. The process produces a light sweet reddish-brown liquid around 25-30% in alcohol content by volume. In addition to dictating the amount of sloes to be used,"
"Meyer lemon Citrus"" × ""meyeri, the Meyer lemon, is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid distinct from the common or bitter oranges. Mature trees are around tall with dark green shiny leaves. Flowers are white with a purple base and fragrant. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor. It was introduced to the United States in 1908 as S.P.I. #23028 by the agricultural explorer Frank Nicholas Meyer, an employee of the"
"it is called ""Queyras pie"". It was originally made in winter, using fruit jams from the summer. A creamy plum filling was used for the pie, with raspberry or blueberry jam added. Today this pie, with its decoration of strips of pastry, is one of the emblems of the regional gastronomy of the Southern Alps. ""Tarte des Alpes"" is made from a sweet shortcrust pastry and jam. Over time, the jams or jellies filling the pie have diversified and there are now many fruit flavours. The main ones are blueberry, raspberry, apricot, prune, strawberry, fig, lemoncurd, cherry, and forest fruits."
"Carolina released Son of a Peach Wheat Ale in 2009 which is made with peaches added during the fermentation process. Früli is a Belgian fruit beer made from 70% wheat beer and 30% fruit juice. Anheuser-Busch brews ""Tequiza"", a beer flavoured with tequila from blue agave nectar. Desperados is a tequila-flavoured beer popular among German and French youth. Pumpkin-flavoured beers are brewed seasonally in the autumn in North America. An example, Pumking, is produced by Southern Tier Brewing Company. Chile pepper is used to flavour pale lagers. One of the most popular American chile beers is produced by ""Eske's"" (aka"
"presence of sour cherries (usually the ""morello"" variety, or a bitter variety known as the Schaerbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze. Lambic with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane), pineapple (ananas), apricot (abricot), plum (prune), cloudberry (plaquebière), lemon (citron), and blueberry (myrtille). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous"
"and wild boar), small plum tarts in September (""Quetsch""), smoked neck of pork with broad beans (""Judd mat Gaardebounen""), fried small river fish (such as bream, chub, gudgeon, roach, and rudd), liver dumplings (""Quenelle"") with sauerkraut and boiled potatoes, black pudding (""Träipen""), sausages with mashed potatoes and horseradish, and green bean soup (""Bouneschlupp""). French cuisine is prominent on many menus, and to a lesser extent so are German and Belgian cuisines. A number of white and sparkling wines are produced in Luxembourg, on the north bank of the Moselle, which has a winemaking history dating back to the Romans. Luxembourg"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"as Welch's, along with jelly, Kosher wine by companies like Mogen David and Manischewitz along with other wineries that make higher quality wines. Apples from New England include the traditional varieties Baldwin, Lady, Mother, Pomme Grise, Porter, Roxbury Russet, Wright, Sops of Wine, Hightop Sweet, Peck's Pleasant, Titus Pippin, Westfield-Seek-No-Further, and Duchess of Oldenburg. Beach plums a small native species with fruits the size of a pinball, are sought after in summer to make into a jam. Cranberries are another fruit indigenous to the region, often collected in autumn in huge flooded bogs. Thereafter they are juiced so they can"
"exclude water altogether and have 30% alcohol by volume (ABV) or more. Punch is an apéritif. Punch is a mix between white wine and different kind of fruits, like diced canned peaches. Punch (""Punsch"" in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added. Punch is popular in Germany and with many Germans who emigrated to America. It often includes a ""Feuerzangenbowle"" (""Burnt Punch"" or, literally, ""Fire Tongs Bowl""). This is a punch made of red wine and flaming rum, poured over a ""Zuckerhut"" (sugarloaf), a large conical sugar cube placed in"