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Newsletter #54  - July  8 ,2003

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  Dumelang from sunny (but chilly) South Africa!

We have just passed the middle of winter and as usual where I live near Johannesburg, we are experiencing chilly nights but wonderfully mild days.

Lets turn our attention to traditional drinks for this newsletter.

From the early days of the Cape settlers we inherited Boerejongens, Kaapschejongens and Boeremeisies. After an evening's eating, drinking and visiting the host would bring out the boerejongens and boeremeisies to end off a perfect evening. In grape season, fresh hanepoot grapes were used and Kaapsche jongens served. See the recipes below!
Ginger beer was ideal for our hot summer climate and it was a favourite Christmas
drink for the early settlers in the 17th and 18th centuries. Our traditional pineapple beer is refreshing in summer with a hefty kick!

The early Cape settlers also made a mean brandy based orange liqueur.

So scroll down to the recipes below and try something different next time you have guests!


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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

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That's it for now
Mooi loop!


The Recipes
See Links for Metric Converter

  Ginger Beer

4 1/2 litres water
30 grams root ginger, crushed
500 ml white sugar
15 ml active dry yeast

Boil the water then add ginger and sugar. Remove from stove and cool till lukewarm.
Add the yeast and leave, covered for 2 days. Strain through muslin and bottle in
sterilized bottles and seal. Refrigerate and serve chilled, will keep for up to 10
days in the refrigerator.

Pineapple Beer

Skin of 1 large pineapple, chopped (or alternatively use the whole pineapple)
7 litres lukewarm water
500 gram white sugar
75 ml raisins
10 ml active dry yeast

Wash and rinse the pineapple skin. Mix skin, water, sugar and raisins in a large
container and leave to stand for 30 minutes. Stir well, then cover with a tea towel
and leave for 24 hours in a cool place. Strain through muslin and bottle in sterilized
bottles. Cap after 12 hours and use after 1 to 2 days.

Orange Liqueur

6 large oranges
500 g white sugar
5 ml ground cinnamon
2 ml ground coriander
1 litre brandy

Remove the rind from the oranges and remove all the pith. Chop the rind finely.
Squeeze the juice from the oranges and mix with the sugar, cinnamon, coriander and
rind. Pour the mixture into a large jar then add brandy and mix well. Cover and
leave for 2 to 3 months. Strain through muslin into sterilized bottles, seal and
store. Will keep for months in a cool dry place.

Boerejongens (Raisins and Brandy)

1 kg raisins
2 cups sugar
2 cups water
2 pieces cinnamon
2 cardamom pods, crushed

Wash the raisins and place with sugar, water, cinnamon and cardamom in a pot and
heat. Boil slowly for 10 minutes and stir till sugar is dissolved. Remove the raisins
from the syrup and pack in sterilized jars. Fill the jars with brandy or a 50/50
mixture of brandy and syrup. Remove the cinnamon and cardamom. Keep for at least
3 months before eating.

Kaapsche Jongens (Grapes and Brandy)

hanepoot grapes
castor sugar
brandy or "witblits"

Use unblemished hanepoot grapes. Wash carefully taking care not to bruise. Prick
each grape with a needle and pack a layer of the grapes at the bottom of a
sterilized jar. Sprinkle over a layer of castor sugar, continue layer by layer till the
jar is full. Now take a good brandy or witblits, (mampoer, moonshine) and pour into
the jar till full, then seal and keep for at least 3 months before using.

Boeremeisies (Apricots and Brandy)

ripe, firm apricots

Wash the apricots and prick with a needle. Boil a syrup from equal portions of water
and sugar then mix with equal portion of good brandy. Pack the apricots into
sterilized jars and pour over the brandy syrup. Place the jars in water up to the
necks and bring the water to boiling point. Seal the jars tightly and use after 3



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