30-11-2005, 12:12 PM
I cannot remember where I put my last recipe for it but its something as follows... :wall:
(Highlander.. I'm sure you're the only one who'll attempt the whole recipe
:innocent:
)
(please note that the wine must not boil. it should be brought up to temperature no higher than 68c - alcohol tends to burn off at 70c )
30L Red wine
5L Orange juice
5 x 750ml Bottle brandy
20no Orange (remove skin and then chop up coarsely)
2kg Demerara sugar
30no Bay Leaves
50no Cloves
10no Cinnamon Sticks
Y= approx 37L
(reduce proportionately for smaller measures)
Bring up to temperature stirring until the sugar dissolves. Allow to cool naturally and leave to infuse for a maximum of 6 hours. Strain all the bits out and refrigerate overnight.
Reheat when required and be careful not to exceed the 68c - a digital thermometer will be quite handy
Enjoy... watch out for the kick tho LOL
(Highlander.. I'm sure you're the only one who'll attempt the whole recipe
:innocent: )(please note that the wine must not boil. it should be brought up to temperature no higher than 68c - alcohol tends to burn off at 70c )
30L Red wine
5L Orange juice
5 x 750ml Bottle brandy
20no Orange (remove skin and then chop up coarsely)
2kg Demerara sugar
30no Bay Leaves
50no Cloves
10no Cinnamon Sticks
Y= approx 37L
(reduce proportionately for smaller measures)
Bring up to temperature stirring until the sugar dissolves. Allow to cool naturally and leave to infuse for a maximum of 6 hours. Strain all the bits out and refrigerate overnight.
Reheat when required and be careful not to exceed the 68c - a digital thermometer will be quite handy
Enjoy... watch out for the kick tho LOL