Subj : 10/20 National B.F.D. -
To   : All
From : Dave Drum
Date : Sat Oct 19 2024 15:13:26

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 don’t have a jar
  that’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 it’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
 
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.... It ain't over, but the fat lady is clearing her throat.
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