Brandy and Raisin Cordial - Boerenjongens

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.

• Ready In: 48 hrs 10 mins
• Serves: 16

Ingredients

• 1  lb raisins or 1  lb sultana
• 1  lb sugar
• 1  quart brandy (whiskey works well, also)

Directions

1. Cover raisins with water and cook for ten minutes.
2. Drain and add sugar; stir to dissolve.
3. Add brandy and let stand at least two days in a closed container.
4. Portion raisins and liqueur into small glasses (small spoons will make eating the raisins easier).