350 g/12 oz/2 cups large stoned (pitted)
raisins (not the small seedless kind)
450 ml/2 cups water
120 ml/4 fl oz brandy
50 g/2 oz light brown sugar
Coarsely grated rind of 1 orange
Coarsely grated rind of 1 lemon
Method:
Put the raisins in a bowl with the water
and brandy. Leave to soak for 12 hours or overnight. Place in a
saucepan with the sugar and orange and lemon rinds. Bring to the boil,
reduce the heat and simmer for
20 minutes until syrupy. Leave until cold. Store in a screw-topped jar
in the fridge for up to 3 weeks. Serve over ice cream.