Recipe courtesy of Ivan Day

Royal Usquebaugh

  • Level: Easy
  • Total: 11 min
  • Prep: 10 min
  • Inactive: 1 min
  • Yield: about 3 cups
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4 ounces (120 grams) stoned muscatel raisins

2 dried figs, sliced

1 stick cinnamon

1/4 of a nutmeg, grated

2 cloves

2 blades mace

1 liquorice stick

About 2 1/2 cups (568 milliliters) brandy

A little more than 1/2 cups (140 milliliters) Madeira wine

Large pinch saffron

1 1/2 leaves of 24 carat gold leaf *see note


  1. Chop the dried fruit and bruise the spices. Infuse them into the brandy in a stoppered bottle for a week. Strain through a coffee filter. Add 1 1/2 leaves of 24 carat gold leaf and shake or blend until the gold is in tiny fragments. Bottle.

Cook’s Note

Ensure that you only use food-grade 24 carat gold.

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