Rum Pot Bluenose Style Recipes

Steps:

• Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.

Steps:

• The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
• Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
• Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
• Close Rumtopf and set aside in a cool place.
• Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
• Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
• After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
• NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
• NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
• NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
• Number of servings can not be given. Time to make includes time until first use.

Steps:

• Pat pork dry. Make shallow incisions all over one side of the meat, about 1/8-inch apart. Spread garlic over this surface of meat, pressing into cuts. Repeat with ginger and cardamom seeds or powder. Follow with salt and pepper and bay leaves. Add pineapple juice to casserole dish just large enough to hold meat. Add pork, seasoned side up. Cover and reduce heat to 1/4 power and cook gently for 20 minutes.
• Preheat oven to 350 degrees F.
• After 20 minutes, turn pork. Remove cover and transfer pork to oven. Roast 2 hours 15 minutes, turning once halfway through.
• When pork is tender, remove to a serving platter, reserving juices. Skim fat from juices and bring juices to a boil. Mix together 1/8-cup rum and arrowroot; add to juices. Boil until it begins to thicken. Season with salt and pepper.
• Heat butter in skillet over medium heat. Add pineapple slices, then remaining cup of rum. Flame.
• To serve, surround pork with pineapple and coat with sauce.

Steps:

• Rinse with boiling water a 5-quart crock or glass jar or "rum pot" (I use the plastic food grade containers laundry soap comes in),the lid, and a plate that will fit inside the container (it is very important to rinse all of these with boiling water). The plate will keep the fruit submerged. It will discolour if allowed to surface.
• Sprinkle 1 lb or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to dissolve the sugar. Add 1 cup white rum or brandy.
• Repeat the procedure with any additon of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day.