Recipe by mollypaul
Pronounced "bor-en-young-us", this traditional recipe is a brandy/raisin cordial served most commonly at holiday time as an aperitif or as a dessert when friends gather to offer "Felicitateer Nieuw Jaar". Can be served after two days, but mellows if made at least 3 months in advance. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Directions See How It's Made
- Cover raisins with water and cook for ten minutes.
- Drain and add sugar; stir to dissolve.
- Add brandy and let stand at least two days in a closed container.
- Portion raisins and liqueur into small glasses (small spoons will make eating the raisins easier).