500 grams of blond raisins
2 1/2 deciliters of water
cinnamon stick (about 2 1/2 centimeters long)
250 grams of sugars
1 liter of brandy
Wash and drain the raisins. Boil the raisins with the water, the cinnamon stick and the sugar and let them simmer for about 10 minutes. Let the mixture cool down. Put the raisins, syrup and cinnamon sticks in a clean 2-liter canning jar. Add the brandy and close the bottle well. This liquor must be stored for at least six weeks in a dark and cold place before it can be consumed.