Other dark-coloured dried fruits such as blood plums, cranberries and barberries would work well in this mix, too. Soak the fruit in muscat instead of brandy for an even richer result. You'll need to begin this recipe at least a week ahead. The mixture will keep stored in a dark place for a year, so you could always make extra to use for next Christmas.
- 360 gm each sultanas and currants
- 240 gm dried sour cherries
- 240 gm pitted prunes, finely chopped
- 180 gm fresh dates, pitted, coarsely chopped
- 120 gm glacé orange or glacé clementine, finely chopped
- Juice and thinly peeled rind of 1 orange
- 300 ml brandy
- 1Combine 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.
The Latest from Gourmet Traveller
- DestinationsWhere to eat, sleep and visit in Melbourne right nowYesterday 8:00pm