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.
Ingredients: [‘raisins’, ‘sugar’, ‘brandy’]
Quantity of Ingredients: [“1 lb raisins or 1 lb sultana”,”1 lb sugar”,”1 quart brandy (whiskey works well, also)”]
Number of Servings: 16
Steps: [‘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).’]