Summary

Ingredients

• 1 ½ kg plum (s) (plums), undivided with core
• 750 g suar (rock candy)
• 2 bottles red wine, lovely
• 1 bottle rum
• 10 carnation (s)
• 1 stick cinnamon

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Instructions

1. Heat red wine, rock candy, cloves and the cinnamon stick strongly, do not boil until the rock candy has dissolved. Add the plums, reheat, do not boil. Pour into a stone pot and seal. After 24 hours, pour in the bottle of rum.
2. Intended for enjoyment in the run-up to Christmas, but also tastes good before that.
3. Tip: You can also give it away nicely wrapped for Christmas or any other occasion.