Summary

Ingredients

• 125 g fi (s), dried
• 50 g date (s), without a core
• 125 g plum (s), dried
• 25 g raisins
• 0.5 ½ vanilla pod (s)
• 0.5 stick ½ cinnamon
• 3 carnation (s)
• 1 pinch cardamom
• 1 tablespoon honey
• 125 g suar (rock candy, brown)
• 700 ml brandy

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Instructions

1. Place all ingredients into a large glass jar
2. Pour the brandy over until all ingredients are completely covered
3. Cover the jar and let the mixture steep for 4 weeks at room temperature
4. Pour the liquid through a filter into a clean container
5. Let the filtered liquid rest undisturbed for 2 days so suspended particles settle to the bottom
6. Pour the clear liquid through a filter again into a final container, leaving the sediment behind
7. Enjoy your Christmas liqueur