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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Boerenjongens (Brandied Sultanas) Recipe

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This recipe for Boerenjongens (Brandied Sultanas) is from The Van Sickle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 1/4 cups (250 grams) brown sugar
1 cup (250 milliliters) water
1 lemon, zest only
3 1/3 cups (500 grams) sultana raisins
1 teaspoon honey
1 teaspoon pure vanilla extract
1 stick cinnamon
1 whole clove
4 1/4 cups (1 liter) brandy
Directions:
Directions:
Add the sugar and water to a saucepan and cook over medium heat until the sugar has dissolved.
With a sharp knife, pare off 2 very thin strips of lemon peel (try not to get too much of the pith, which will add a bitter taste).
Add the lemon zest to the saucepan, along with the sultanas, honey, vanilla, and spices.

Cook on a low heat until the fruit has swelled and softened.

Bring to the boil, and then using a slotted spoon immediately scoop the sultanas into a couple of sterilized jam jars.

Now reduce the remaining liquid until it thickens.

Remove from the heat and allow to cool. Remove the lemon zest and spices.

Pour the liquid over the sultanas. Add the brandy.

Seal the jars tightly, shake and store in a cool, dark place for at least six weeks before consuming. They're even better after three months and will keep unopened for a year. Once opened, keep chilled.
Number Of Servings:
Number Of Servings:
16 servings. 4 small jars

 

 

 

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