Summary

Ingredients

• 600 ml black currant juice
• 100 g suar
• 1 tablespoon jam (currant jelly)
• 0.5 stick ½ cinnamon
• 0.25 ¼ star anise
• 0.5 teaspoon ½ cardamom seeds
• 2 clove (s)
• 1 orange (s), untreated
• 4 pear (s)

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Instructions

1. Rub half of the peel of the orange and squeeze out the juice. Bring this to the boil with the currant juice, sugar, currant jelly, cinnamon, star anise, pressed cardamom seeds and cloves and reduce to half.
2. Peel and halve the pears and remove the core. Place the pear halves in the spice stock, bring to the boil briefly, remove from the stove and let steep in the stock for a few hours, preferably overnight.
3. Tastes very good as a side dish with game, but also as a dessert with vanilla sauce or ice cream. The brew can be used well for red cabbage or game sauce.