KUMQUAT LIQUEUR

Makes 1 litre

Ingredients:

• 20 kumquats
• 125ml ( cup) brandy, plus extra
• 30ml (2 tbsp) cane or gin
• 1 cinnamon stick
• 400g (2 cups) sugar

Method:

Wash the kumquats and cut a cross into the tops and bottoms. Place in a sterilised 1-litre jar. Pour over the brandy and cane and add the cinnamon and sugar. Fill the balance of the jar with brandy and seal. Shake every day to dissolve the sugar and allow to mature for 3 months in a cool, dark place before straining and bottling.

VAN DER HUM LIQUEUR

Makes about 1 litre

Ingredients:

• 750ml brandy
• 125ml ( cup) rum
• 6 cloves
• 1 cinnamon stick
• 2.5ml ( tsp) grated nutmeg
• Peel of 1 naartjie, sliced into thin strips

Syrup:

• 200g (1 cup) sugar
• 125ml ( cup) water

Method:

Place the brandy and rum in a large glass jug or bottle with a wide neck. Combine all the spices in a square of muslin cloth and bash lightly with a rolling pin to release the fragrances. Add the strips of naartjie peel to the spices and tie the muslin with string to make a bag. Submerge the bag in the brandy and rum, cover and leave in a dark place for a month. Shake or stir every day. When ready, make the syrup: combine the sugar and water in a saucepan and stir over low heat until the sugar has dissolved and the liquid reduced slightly. Strain the brandy mixture, mix with the syrup and seal in a bottle. Leave for 3-4 weeks in a dark cupboard before serving.

ORANGE BRANDY

• Makes 1.5 litres

Ingredients:

• 6 large oranges
• 400g (2 cups) sugar
• 1 cinnamon stick
• 2.5ml ( tsp) ground coriander
• 1 litre brandy

Method:

Peel the rind thinly from the oranges, cutting away the pith. Cut the peel into thin strips and place in a large jar or bottle. Squeeze the juice from the oranges and add to the jar with the sugar and spices. Pour over the brandy and seal the jar. Shake to dissolve the sugar and leave in a cool, dark place for 2 months. Strain through muslin, pour into a clean jar and store until ready to serve.