Spiced Rum
  • 1 lrg orange
  • 1 x level tsp whole cloves
  • 1 x level tsp cardamom pods
  • 1 stk cinnamon
  • 1 x vanilla pod split lengthways
  • 40 gm raisins
  • 40 gm sultanas
  • 125 gm muscovado sugar
  • 1 bot white rum
  1. Cut the orange into small chunks.
  2. Place in a small pan with the spices dried fruits and sugar.
  3. Add 200ml water bring slowly to the boil and then transfer to the simmering oven for 30 minutes.
  4. Add the rum cool and bottle.
  5. Store in a dark cool dry place for at least 1 week before using.
  6. Serve warmed.
  7. aga tip: store the spiced rum in a bottling jar. To serve it warm after a meal place the jar with the lid slightly loosened on the back of the aga at the beginning of the meal so it can gently heat. This drink comes from Mauritius where it is served at the end of a meal or poured over ice cream.
  8. Serves 6