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Rum Pot Recipe

Last post Aug 28, 2008 7:47 AM by chefly . 2 replies.

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  • Rum Pot Recipe

    I had a cookbook that was from many years back.  It was called The Democratic Party Cookbook.  It was written by political wifes on Capital Hill.  In it, there was a recipe for a party beverage called Rum Pot.  It was something that used fruit, sugar & Rum and took about 6 weeks or so to "Cure".  It was made in an apothacary jar and left on the counter.  Has anyone else seen this recipe?  I would love to make it this year.  Help if you can...... 

  • Re: Rum Pot Recipe

    I found this one online.  It looks like what you are looking for.


    Rumtopf (Traditional German Fruit Preserve & Beverage)

    Your review has been submitted for approval and will appear shortly.By: Thorsten
    Oct 6, 2005
    Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.


    • 2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries, ...)
    • 1 lb sugar
    • 3 cups rum (54%)


    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.




    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.


  • Re: Rum Pot Recipe

     I found an article about the cookbook and it listed the ingredients of some of the recipes. This is what it said for the punch:

    "It was one of the most successful parties I'd ever given - although it might have had something to do with beginning the evening with Ulysses S. Grant's Roman Punch."

    The punch is a mixture of lemon sherbet, rum, Cointreau and Champagne."


    I also found this but it wasn't from the Democratic Party Cookbook. I hope these are what you were looking for.


    President Ulysses S. Grant's Roman Punch

    1 quart lemon sherbet

    1 cup choice rum

    1 split (quarter bottle) of champagne, iced

    Combine and ladle into glasses.

    Serves eight.

    Adapted from "The First Ladies Cookbook"