Yuletide Syrup

A syrup that first appeared in my Yuletide class in December 2020. It also gives my Barnstable Punch its signature Christmasy flavor.

INGREDIENTS

1 cup ruby port
1 cup sugar
½ cup miscellaneous dried fruit i.e. raisins, prunes, sour cherries, currants, golden raisins, and/or apricots
A few pieces of candied ginger (optional)
2 Tablespoons mulling spice mix, or whatever you have, i.e. a cinnamon stick plus cardamom, star anise, cloves, allspice berries, etc.
Salt & pepper

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Yield: 10 oz.

Note: if you’re making a batched Barnstable Punch, this recipe yields enough for a 10-serving batch; if scaling up, be sure to scale up the syrup recipe, too.

Coarsely chop mixed dried fruit and put in a small saucepan. Coarsely chop a few pieces of candied ginger, if using, and add to saucepan. Add port and sugar plus mulling spices.  Add a few grinds of fresh black pepper and 1 teaspoon salt. Stir together. Bring to a simmer and simmer for 20 minutes, stirring every couple of minutes. Don’t let it boil! Strain out the solids. Bottle syrup and label it with the date. Keeps for 6-8 weeks.