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.
enough ripe, firmto fill a 1 litre jar
250 ml water
Wash grapes carefully, then remove berries from central stems, leaving a short stalk attached to each
Prick each grape with a needle
Make a syrup by boiling together sugar and water until temperature reaches 100°C on a sugar thermometer
Remove from stove and stir in brandy
Pack grapes firmly into warm sterilized jars and top with syrup and brandy mixture
Close jar loosely, place in a waterbath and heat water to 90°C
Remove jar and tighten seal immediately
Allow to mature for at least 3 months.
Cuisine: South African