BOEREJONGENS

BOEREJONGENS
1 1/4 cups brown sugar (250 g)
1 cup water (250 ml)
1 lemon, zest only
3 1/3 cups sultana raisins (500 g)
1 tsp honey
1 tsp vanilla extract
1 cinnamon stick
1 clove
4 1/4 cups (1 quart) brandy (1 liter)

Add the sugar and water to a saucepan and cook over a medium heat until the sugar has dissolved.
With a sharp knife, pare off two 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 (see Tips below).
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 6 weeks before consuming. They’re even better after 3 months and will keep unopened for a year. Once opened, keep chilled.
Tips:
Sterilize jam jars and lids by washing them in warm, soapy water, rinsing thoroughly and then allowing them to dry in a warm oven (250 degrees F or 130 degrees C). I prefer using lots of small jars, instead of one large jar. This way, you can give away a jar or two as culinary gifts, or take advantage of both early and late ‘vintages’.

Recipe and Photo: Karin Engelbrecht