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Winter Sugar

FAR LEFT BOTTOM JAR. Heiko Riebandt is the chef at the Lodge at Doonbeg in County Clare, Ireland, where Christmas is celebrated in grand style. This recipe was inspired by a specialty of Mr. Riebandt's native Germany: rudesheimer kaffe, a holiday tipple made from hot coffee, brandy and sugar cubes. This mix of rum-soaked amber sugar, honey, spices and dried fruit can be used to sweeten coffee, tea or mulled wine, or to drizzle over everything from ice cream to pie.


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