Light fruit mixture


Use any combination of light-coloured fruit for this mix, although we like a base of golden raisins and sultanas. You could add dried or glacé peaches, dried apples or dried pineapple too. You'll need to begin this recipe at least a week ahead. Like the dark fruit mixture, it will keep in a dark place for a year.

You'll need

360 gm each golden raisins and sultanas 240 gm each dried figs and dried pears, finely chopped 180 gm dried apricots, finely chopped 60 gm each glacé orange and glacé cedro (see note), finely chopped Juice and finely grated rind of 1 lemon 300 ml golden rum or whiskey

Method

  • 01
  • Combine ingredients in a large bowl, then transfer to sterilised jars, seal and stand, turning jars occasionally, to macerate (at least a week and up to a year).

Note Makes about 1.8kg. Cedro is the fruit of the citron tree. Glacé cedro is available from select delicatessens, Simon Johnson and David Jones food halls. If it's unavailable, substitute candied orange peel or candied lemon peel.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Dec 2012

You might also like...

New Christmas recipes

recipes

Glazed ham and pickled pineapple pizze

Christmas mains, sides and drinks

recipes

Asian-style cured trout with rice paper crackers

Scottish Eggnog

recipes

Christmas roasts

Seafood paella with alioli

recipes

Caponata tartlets

Christmas fruit ice-cream

recipes

Christmas in July recipes

Panettone

recipes

conversion tool