How to Make Home Made Liqueur
Home Made Van der Hum Liqueur
Making your own liqueur is satisfying and makes great for gift giving. Van der Hum is a classic South African liqueur made from fruit and a good brandy base. The fruit used is locally called naarjie but tangerines can be used -- or even mandarins can be substituted.
This recipe is easy as but it does take time...something like a few weeks. As they say all good things take time and the same could be said for this home made Van der Hum. You're sure to have friends asking for the recipe!
Phot by Lyn Bell
How it Started
Finding the fruit...
I was given a recipe for making Van der Hum many years ago...and I mean many! Too far back to remember who gave it to me even. It's written in my recipe book and is my favorite. I have a quicker version but this one gives the best results.
After coming to New Zealand I was looking for the main ingredient fruit but no one really knew about naartijies (pronounced naarchy) so I used tangerines which are actually the equivalent. Mind you I must say naartjies do tend to be easier to peal and are juicer. A friend of ours had a tree in his garden and one year supplied us with a big bag of the fruit. I said I would give him a bottle.
It was such a success that every fruiting season he would turn up with a bottle of brandy and a big bag of fruit and I'd make him a batch!
Â© Norbert Lisowski | Dreamstime.com
What You will Need
Before you get carried away you will need to find yourself a large jar, Kilner or Consul. I have used a very large jar but do make sure it doesn't leak!
Have you heard of naartjies?
What You Need To Do
Once you have the jar you will need to get the following:
1 Bottle of good Brandy
1 Stick of cinnamon
1 1/2 to 2 cups of caster sugar
Naartjie (tangerine) peel
1/4 of a nutmeg, grated.
Eat the fruit! Place the washed and dried peel in the jar, half filled and loosely packed. Add spices and Brandy and leave for three weeks. Strain off the liquid. Discard all else and add sugar. Turn the jar once a day until all the sugar has dissolved. Strain again and bottle.
I saved these small bottles that look like small milk bottles from a flavored milk I enjoy (washed and sterilised). I packed up a few bottles as gifts for Christmas. Normally I would use the Brandy bottle for the liqueur but you will find a small amount over to use as a tester or to package a s a gift.
This a photo of the liqueur I made
Prep Time: 20 - 30 mins
Total Time: Weeks! Be patient!
- 1 Bottle of good Brandy
- 1 Stick of cinnamon
- 1 1/2 to 2 cups of caster sugar
- Naartjie (tangerine) peel
- 6 Cloves
- 1/4 of a nutmeg
- Half fill the jar with the peel, loosely packed. Add spices and brandy. Leave for three weeks. Strain off the liquid. Discard all else and add sugar. Turn the jar once a day until all the sugar has dissolved. Strain again and bottle.
We all know that liqueur is for drinking in small glasses! Have you thought about using it on ice cream? One of the people I gave a bottle to as a gift at Christmas used it in his muffins and was thrilled with the result. You could replace the usual Grand Marnier with Van der Hum in your Crepe Suzette recipe.
Labels for Your Van der Hum
Don't forget to label your creation! You want people to know what you have made.
These are preserving labels but will do the trick perfectly. After all you will want to note when your liqueur was made, the name and anything special. Use your best handwriting!
Have you ever made your own liqueur?
What's your favorite liqueur? Do you ever make your own?