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

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

      8 oz Currants or raisins (225 g)
      8 oz Dried cranberries (225 g)
      4 oz Dried cherries (110 g)
      2 oz Dried pears (55 g);
           - fine chopped
      2 oz Dried apricots (55 g);
           - thin sliced
      1    Orange
      1    Lemon; sliced thin, seeded,
           - chopped
      2 tb Ginger; fresh grated
      1 ts Anise seeds
      1 ts Black pepper; fresh ground
    1/2 ts Grated nutmeg
    1/2 ts Ground cinnamon
    1/4 ts Ground cardamom
      1 c  Brandy (250 ml)

  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.

  Recipe by Yewande Komolafe

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

  Uncle Dirty Dave's Archives

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