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+ servings

Fruit Mix for Baking

A basic macerated fruit mix for cakes, cookies, bars and compote
Prep Time 30 minutes
Resting time 30 days
Total Time 30 days 30 minutes
Course Ingredient, Snack
Cuisine American, British, Southern
Servings 8 cups
Calories 637 kcal

Equipment

  • Large nonreactive container with a tight lid, or gallon zip lock bag

Ingredients
  

  • 1 Cup Raisins Dark
  • 1 Cup Raisins Light
  • 1 Cup Dried Cranberries
  • 1 Cup Dried Apricots
  • 1 Cup Dried Apples
  • 1 Cup Mixed Citrus Peel
  • 1/2 Cup Candied Cherries Green glowing ones
  • 1/2 Cup Candied Cherries Red Glowing Ones
  • 1/2 Cup Chopped Pecans Toasted adds so much flavor
  • 1/2 Cup Chopped Walnuts Toasted adds so much flavor
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Allspice
  • 1 tbsp Nutmeg
  • 2 Cups Bourbon Only use one you would drink

Instructions
 

  • Add all to container, mix very well
  • Store in fridge for 1 month, stirring weekly

Notes

My basic fruit mix for fruit cake, fruit cookies, can be cooked down to make a compote to spoon over ice cream.
One can add dried cherries to replace the candied cherries.
One can replace the bourbon with rum, sherry, etc..  Just use a decent liquor, if you won't drink it, it's not good here.
I usually start my fruit mix in late October and start to use in late November.  The longer it sits the more the flavors meld and intensify 

Nutrition

Calories: 637kcalCarbohydrates: 94gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 42mgPotassium: 654mgFiber: 8gSugar: 51gVitamin A: 586IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Keyword Cakes, Cookies, Fruit Mix
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