Winter Sugar

FAR LEFT BOTTOM JAR. Heiko Riebandt is the chef at the Lodge at Doonbeg in County Clare, Ireland, where Christmas is celebrated in grand style. This recipe was inspired by a specialty of Mr. Riebandt's native Germany: rudesheimer kaffe, a holiday tipple made from hot coffee, brandy and sugar cubes. This mix of rum-soaked amber sugar, honey, spices and dried fruit can be used to sweeten coffee, tea or mulled wine, or to drizzle over everything from ice cream to pie.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

-ounce jar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from online.wsj.com

Ingredients

  • 1

    16-ounce terrine jar

  • 1

    cup amber sugar crystals, divided

  • 1

    cup dried fruit, divided

  • 1

    cinnamon stick

  • 1

    cup dark rum (at least 50% ABV), to cover

  • 1/4

    cup honey

Directions

In terrine jar, sprinkle ¼ cup amber sugar crystals, followed by ¼ cup dried fruit. Repeat three more times with the same amounts of sugar and fruit, placing cinnamon stick in after the second layer, leaving a ½-inch gap at top of jar. Pour in rum until top layer is just covered. Bring honey to a boil and pour it over top. Seal immediately. Once opened, store in refrigerator up to six months.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: