When Rum met Raisin
Where did rum raisin come from?
The trend caught on and today, rum raisin ice cream is enjoyed worldwide, often made with regular dark or golden raisins, but sometimes with Málaga raisins as well.
Organic. 
Proudly South AfricanWhen “Rum” met “Raisin”.
Raisins are a versatile ingredient that can add a touch of natural sweetness to a wide range of dishes and drinks. Sweet wines, in particular, are a great match for raisins as they complement the natural sweetness of the fruit.
Where did rum raisin come from?
The idea of rum raisin ice cream dates back to the 1930s and originated in Sicily. Here a genius Sicilian soaked raisins in Málaga (a sweet fortified dessert wine) and churned it into vanilla gelato ice cream which then became a regional signature dessert. The sweet, yet light, flavor of rum makes it an excellent choice for soaking raisins. The trend caught on and today, rum raisin ice cream is enjoyed worldwide, often made with regular dark or golden raisins, but sometimes with Málaga raisins as well.
The fruity accents of Raisins paired with Rum’s big flavour and low cost made it a natural for the development of classic desserts like Rum and Raisin Rolls, Irish Bread, Cookies, Pound Cake, Custards and various pudding combinations.
No matter what kind of dessert it’s in, rum raisin is a time-honored flavor that is here to stay. It has endured for generations because it represents more than just a tasty combination, it’s a flavour steeped in history and cultural significance.
Boerejongens
A specialty from the Groningen province in the north of the Netherlands. It is made with raisins, brandy, and spices.
Recipe from: https://www.thespruceeats.com/boerenjongens-recipe-brandied-sultanas-1128600
Ingredients:
- 1 1/4 cups (250 grams) brown sugar
- 1 cup (250 milliliters) water
- 1 lemon, zest only
- 3 1/3 cups (500 grams) sultana raisins
- 1 teaspoon honey
- 1 teaspoon pure vanilla extract
- 1 stick cinnamon
- 1 whole clove
- 4 1/4 cups (1 liter) brandy
Method:
1. Add the sugar and water to a saucepan and cook over medium heat until the sugar has dissolved.
2. With a sharp knife, pare off 2 very thin strips of lemon peel (try not to get too much of the pith, which will add a bitter taste).
3. Add the lemon zest to the saucepan, along with the sultanas, honey, vanilla, and spices. Cook on a low heat until the fruit has swelled and softened.
4. Bring to the boil, and then using a slotted spoon immediately scoop the sultanas into a couple of sterilized jam jars.
5. Now reduce the remaining liquid until it thickens.
6. Remove from the heat and allow to cool. Remove the lemon zest and spices.
7. Pour the liquid over the sultanas. Add the brandy.
8. Seal the jars tightly, shake and store in a cool, dark place for at least six weeks before consuming. They’re even better after three months and will keep unopened for a year. Once opened, keep chilled.
T. 
E. 
Mon - Fri 7:30 - 17:00
Perseel 18, Straussburg,
Upington, Northern Cape, South Africa 8816
