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OUJONGKERELS

  • Kookkuns
  • May 14, 2016
  • 1 min read

(maak een fles) Mens hoef natuurlik nie te wonder oor die verskil tussen Boerjongens en Oujongkêrels nie.

500 g pitlose rosyne 1 kaneelstokkie (dis mos nie net ouma wat in kaneel is nie) 210 g suiker 250 ml brandewyn 250 ml water

METODE: Bring die rosyne, kaneel, suiker en water tot kookpunt in 'n kastrol. Stel die hitte dan laer en prut stadig vir tien minute. Dreineer, maar hou die stroop. Gooi die rosyn in 'n gesteriliseerde fles en vul op met die helfte stroop en helfte brandewyn. Verseël en bêre op 'n koel, donker plek vir drie maande. Bedien as nagereg met geklopte room of sit by 'n kaasbord

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