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Blueberries in Bottles

6 servings

Ingredients

• ripe blueberries (as needed)
• 1 tsp arrack or rum

Instructions

1. Fill ripe blueberries into sulfurized wide-mouthed bottles and place them uncorked in a pot with cold water over a low flame.
2. Let them cook for three-quarters of an hour from the start of boiling and cool in the pot.
3. Since the berries shrink significantly during cooking, use the contents of one bottle to fill the others up to two fingers below the rim, add 1 teaspoon of arrack or rum to each, cork with new corks, seal, or close with a piece of bladder over the cork, and store upright in the cellar in a dark place.
4. When using, either mix in some sugar or cook the compote with some sugar and cinnamon.

Modernized from a treasured 19th-century German cookbook.