Emma Add a luxurious boost to your porridge this Christmas with Bardinet Brandy-soaked fruit.
Christmas is a time for luxury, and something a little bit different to top your porridge with this Christmas is some brandy-soaked fruit. You can use a mixture of fruit such as dried cranberries, dried apricots, dried pineapple. We have kept things simple with sultanas.
Once soaked, these brandy sultanas can be added to porridge, pancakes, yoghurt, the list is endless. A small amount goes a long way here, and well ’tis the season!
Merry porridge eating and remember to eat responsibly!
This recipe is enough for a small Kilner jar, 500ml jar.
Bardinet Brandy-Soaked Fruit – Perfect for Luxurious Porridge
Ingredients
Sultanas – enough to fill a small Kilner jar, 500ml/0.5 litre
Bardinet Brandy
Method
Add the sultanas to your Kilner jar.
Top up the jar with enough Bardinet Brandy to cover the fruits.
Leave to soak in a dark cupboard for as long as you can. The longer the soak, the more brandy is soaked into the sultanas.
Bardinet Brandy-Soaked Fruit - Perfect for Luxurious Porridge
Ingredients
- Sultanas - enough to fill a small Kilner jar 500ml/0.5 litre
- Bardinet Brandy
Instructions
- Add the sultanas to your Kilner jar.
- Top up the jar with enough Bardinet Brandy to cover the fruits.
- Leave to soak in a dark cupboard for as long as you can. The longer the soak, the more brandy is soaked into the sultanas.
