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.
- 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
- 300 ml golden rum or whiskey
- 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. 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.