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Although it originated from the Netherlands, the Cape of Good Hope (Cape Town, South Africa) has a unique way of making a recipe their very own. The Boerejongens and Kaapsche Jongens (here in the Cape) are made from Hanepoot grapes and raisins grown and sun-dried in the Western Cape Region as well as the Northern Cape, Upington Region. Often in the Kaapsche Jongens recipe, you’ll see that it can also be made with witblits (a clear spirit that has been distilled in South Africa for more than 200 years, mainly produced in the Western Cape, and known for the strong punch it delivers).
Boerejongens are made with raisins and are enjoyed after dinner as a drink, or served as a sauce on a hot winter’s baked dessert.
How to make Boerejongens
Put the raisins, sugar, and water in a pot and bring to a gentle boil for about 5 minutes.
Let it cool and then add the brandy.
Mix well and transfer to sterilized glass containers.
Seal and store for at least 3 months before using it.
In South Africa, the Kaapsche Jongens are made with fresh grapes. It is then served as a liqueur with a grape in the glass as decoration.
How to make Kaapsche Jongens
Only use clean, firm, and ripe grapes.
In a sterilized glass container build the following layers: Grapes, then white sugar, then add the brandy.
Seal the container airtight and store for about 3 months before using it. Regularly turning and moving the container to let everything mix.