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Boerejongens (Brandied grapes)

Posted in Preserve and Jam Recipes   Tell-a-Friend
Hanepoot grapes, also known as Muscat d’Alexandrie used to make boerejongens 

One of the Cape’s oldest fruit preserves is boerejongens (Brandied grapes) made from Hanepoot grapes, also known as Muscat d’Alexandrie, preserved in brandy. It is usually served in glasses as a dessert at special occasions.

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Makes: 1 litre
  • enough ripe, firm Hanepoot grapes (Muscat d’Alexandrie) to fill a 1 litre jar

  • 250 ml water

  • 250 ml sugar

  • 375 ml brandy

  1. Wash grapes carefully, then remove berries from central stems, leaving a short stalk attached to each

  2. Prick each grape with a needle

  3. Make a syrup by boiling together sugar and water until temperature reaches 100°C on a sugar thermometer

  4. Remove from stove and stir in brandy

  5. Pack grapes firmly into warm sterilized jars and top with syrup and brandy mixture

  6. Close jar loosely, place in a waterbath and heat water to 90°C

  7. Remove jar and tighten seal immediately

  8. Allow to mature for at least 3 months.

Category: Preserves

Cuisine: South African

Sub-Category: Traditional

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