2-in-1 basic fruit mix

Photographer: John Paul Urizar. Stylist: David Morgan
Photographer: John Paul Urizar. Stylist: David Morgan

2-in-1 basic fruit mix
INGREDIENTS

600g (3¾ cups) sultanas
300g (2 cups) currants
375g (2½ cups) raisins, chopped
300g (2 cups) pitted dates, chopped
375g (1¾ cups) dried figs, chopped
1½ cups (375ml) brandy, port or dark rum (see Cook's Note)
100g (½ cup) glacé red cherries, quartered
250g (1 cup) glacé fruit (such as pineapple, apricot, peach), chopped
METHOD

Combine the dried fruit in a large bowl. Heat the brandy in a saucepan over medium heat until hot, do not boil. Remove from heat and pour over the fruit, stir to combine. Cover; stand at room temperature for 24 hours or up to 1 week, stirring occasionally.

Stir in the glacé fruit.

COOK'S NOTE: You can substitute rum or brandy essence combined with fresh orange juice for the alcohol listed. Combine 1/3 cup (80ml) of Queen Rum or Brandy Essence with enough strained fresh orange juice to make up to 1½ cups (375ml) liquid. Add the essence and juice to the fruit without heating. TIP: It’s easier to snip dried fruit with kitchen scissors. If the fruit sticks to the scissors, spray scissors lightly with cooking oil spray.

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