Brandied Dried Fruit

By Yewande Komolafe

Published Dec. 2, 2020

Brandied Dried Fruit
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus 2 to 14 days’ soaking
Rating
4(651)
Comments
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The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus’s bite and the brandy’s warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.

Featured in: Let This Festive Brandied Fruit Lift Your Holidays

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Ingredients

Yield:About 5 cups
  • 8ounces/225 grams currants or raisins
  • 8ounces/225 grams dried cranberries
  • 4ounces/110 grams dried cherries
  • 2ounces/55 grams dried pears, finely chopped
  • 2ounces/55 grams dried apricots, thinly sliced
  • 1orange
  • 1lemon, sliced thin and seeds removed, chopped
  • 2tablespoons fresh grated ginger (from about a 2-inch piece)
  • 1teaspoon anise seeds
  • 1teaspoon freshly ground black pepper
  • ½teaspoon grated nutmeg
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground cardamom
  • About 1 cup/250 milliliters brandy
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

335 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 58 grams sugars; 2 grams protein; 17 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Ratings

4 out of 5
651 user ratings
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Comments

isabelle Coutelle

This is a very good recipe for Mince Pies. Just make little short crust pie shells, fill them up with the fruit & brandy mixture, then seal with a short crust top, and bake for 20mn.

Joni

I always use organic dried fruit to avoid the preservatives that are added to regular dried fruit to keep the fruit from discoloring.

Louise

My grandmother born in the 1890s made this every year. She would start in October or November. She kept her jars in a cool, dark place - not in the refrigerator. She turned the jars daily. When she would let me turn the jars it was magic. She would serve it (and light it!) over vanilla ice cream for Christmas Dinner desert, and gifted jars for Christmas. Every year the mix of fruit was different, depending on what she had available. You've inspired me to make this and gift it this year.

Mary

I have a jar of this in my refrigerator at all times. It's good in a lot of things including my oatmeal for breakfast. I recently used it in the NYT recipe "Old Fashioned Shortbread". It is so good.

Karenlibrarian

I left out the anise and black pepper and used half rum and half brandy, it was delicious. Let it rest for several months and used it as the dried fruit mix in Ina Garten's Fruitcake Cookies. I've never liked fruitcake but this made me a convert

Debbie

Loved this when I made it a few years ago. This year I plan to save some for hamentaschen filling

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