October 20 - National Brandied Fruit Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brandied Dried Fruit
Categories: Fruits, Booze, Citrus, Herbs
Yield: 5 servings

8 oz (225 g) currants or raisins
8 oz (225 g) dried cranberries
4 oz (110 g) dried cherries
2 oz (55 g) dried pears; fine
- chopped
2 oz (55 g) dried apricots; thin
- sliced
1 Orange
1 Lemon; sliced thin, seeded,
- chopped
2 tb Fresh grated ginger
1 ts Anise seeds
1 ts Fresh ground black pepper
1/2 ts Grated nutmeg
1/2 ts Ground cinnamon
1/4 ts Ground cardamom
1 c (250 ml) brandy

In a large bowl, combine the currants, cranberries,
cherries, pears and apricots. Zest the orange and add
the zest to the bowl. Add the lemon, ginger, anise
seeds, black pepper, nutmeg, cinnamon and cardamom.

Juice the orange and add the liquid to the bowl. Add the
brandy and stir to combine. Transfer the mixture to a
jar, cover and refrigerate. (If you donC╟╓t have a jar
thatC╟╓s large enough, keep the mixture in the bowl and
cover with plastic wrap.) Allow the fruit to sit in the
liquid for 2 to 14 days before using. The flavor of the
fruit, spices and brandy will improve with time. At
least once a day, turn the jar upside-down (or
thoroughly stir the mixture if itC╟╓s in a bowl) to make
sure all the dried fruit gets coated in the brandied
liquid. The mixture keeps in the refrigerator for
months, stored in an airtight container.

By: Yewande Komolafe

Yield: About 5 cups

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "The older I get the earlier it gets late." -- Pickles by Brian Crane

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)