Winter Sugar

By ltrodrigu

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.

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

Details

Servings 16
Adapted from online.wsj.com

Preparation

Step 1

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.