A basic, easy and almost fool-proof recipe for boilo utilizes a crockpot.
This recipe is presented courtesy of coalregion.com, where Jay Schutawie, webmaster, told the TIMES NEWS that it produces a more consistent result than what might accomplished on a stove top.
It's easier than cooking on the stove and much less likely to overcook or scorch.
Ingredients: 2 oranges (med-large size), two lemons, a small box raisins (about 1-1/2 ounces), eight oz. honey and 12 oz. whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar, at least 80 proof (40% alcohol).
Also, 1/2 to 1 teaspoon each of any or all of these spices: cinnamon, nutmeg, cloves, caraway seed and anise seed.
For the quantities shown here, a small (1.5 quart) crock pot will do.
Peel the oranges and lemons. Cut up the fruit and squeeze into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer. Put the remaining fruit pulp into the crock pot as well.
Add the raisins, honey, and spices. Stir.
NOTE: do not add whiskey yet!
Start the crock pot and let the mixture cook for about 2 to 4 hours. Stir occasionally. It's done when the fruit pulp gets "cooked-down."
Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen?). Taste, and add more whiskey to your liking.
Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.
This recipe makes about 12 ounces of "virgin" boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.