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–+ servings

Fruit Mix for Baking

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

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

Equipment

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

Method
 

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

Nutrition

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

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 

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