"Drunken" dried fruits and candied fruits in alcohol – a fragrant preparation without which it's impossible to make a real Christmas cake, stollen, or panettone. Even the recipe for a familiar Easter bread transforms into an exquisite and incredibly aromatic delicacy with such candied fruits. I strongly recommend soaking dried fruits in rum or cognac in advance. Moreover, such a preparation can be stored in the refrigerator for up to a year.
Which fruits to choose
For this recipe, you can use a variety of candied fruits and dried fruits:
- orange, tangerine, or lemon peels;
- candied mango, kiwi, pineapple, cherry, papaya, kumquat;
- dried cranberries, banana, peach, melon;
- figs, dates, raisins, dried apricots;
- or any others to your taste.
To prevent the dried fruits from coloring each other, I recommend preparing them in different jars, sorting by color: light, red, blue. And you can create a unique aroma by adding spices to taste.
Ingredients for 1 portion
- 2 cup Raisins (300 g)
- 2/3 cup Candied Cherries (100 g)
- 2/3 cup Candied Mango (100 g)
- 2/3 cup Candied Pineapple (100 g)
- 3/4 cup Dried Cranberries (100 g)
- 2/3 cup Candied Lemon peel (100 g)
- 2/3 cup Candied Orange peel (100 g)
- 1 cup Brandy or Rum, Bourbon, Cognac (250 ml)
- 1 tsp Lemon Zest
- 1 tsp Orange Zest
Soaking Fruits Recipe
All candied fruits need to be cut so that they are more or less the same size. Most often, the smallest is the raisin, so we'll be adjusting the other candied fruits to match its size.
You can rinse the raisins with clean water, drain them in a colander, and then dry off excess moisture with a paper towel. You can do the same with dried fruits, but it's better not to rinse candied fruits, as the water will wash off their sugar coating.
Place the prepared candied fruits and raisins in a separate container, add orange and lemon zest, then pour in cognac or rum. In my bowl, I have: golden raisins, pineapple, mango, orange and lemon peels.
I'll be preparing light-colored dried fruits separately, as cherries and cranberries can stain them red. You can also soak dark raisins separately. This doesn't affect the taste or aroma, only the color.
You can add spices to the dried fruits to taste: cinnamon, anise, nutmeg, cardamom, cloves. I use candied citrus peel, which can be replaced with fresh zest.
Mix everything thoroughly, ensuring all dried fruits are covered with brandy. Transfer the candied fruits to a jar of suitable size, without packing them too tightly.
Separately, combine the cherries, cranberries, orange zest, and cognac.
In reality, all dried fruits can be mixed together, but since I store them for quite a long time, I prefer that they maintain their color without staining each other.
Mix the candied fruits with the alcohol and transfer them to a suitable container.
Seal the jars tightly with lids and store them in the refrigerator for at least three days, but preferably for 2-3 weeks before the desired baking day. Occasionally, you can shake or flip the jars for a more even "marinating" process.
The "drunken" candied fruits and raisins in cognac are ready.
This preparation can be stored in the refrigerator for a very long time. I've kept them for up to a year, but I think that's not the limit.
Recipe Tips
What is the best alcohol to soak fruit in?
For soaking candied fruits, it's essential to choose aromatic, strong alcohol. Personally, I most often use rum, brandy, or cognac for this purpose. Here are the main criteria I consider when selecting alcohol:
Traditional options:
- Rum
- Brandy
Recommended alternatives:
- Cognac
- Sherry
- Grappa
- Cointreau (orange liqueur)
- Kirschwasser (cherry brandy)
Key selection criteria:
- Alcohol content: Ideally 40-50%
- Flavor profile: Should complement, not overpower the fruit
- Aroma: Harmonious blend with fruit scents
- Sweetness: Consider impact on overall dessert sweetness
- Quality: Choose mid-range, good quality spirits
Spirits like vodka, tequila, gin, or rakia are best avoided. They have too intense and bright aroma and flavor, which will overpower the subtle notes of the candied fruits.
Alcohol or Syrup: Choosing the Method for Soaking Dried Fruits
A common question is: "What's better for soaking dried fruits: alcohol or sugar syrup? What's the difference?" It all depends on the purposes for which we are preparing the candied fruits.
Soaking for Long-Lasting Baked Goods
If we plan to bake a Christmas cake, Stollen, or other baked goods that will "mature," that is, be stored in their finished form for 2 or more weeks, then for such recipes, it's critically important to soak the candied fruits in alcohol.
Reasons:
- Dried fruits absorb quite a lot of moisture during baking
- During the cake's "maturation," there's a high probability that the candied fruits will start to "bloom" and spoil
- Candied fruits preserved in alcohol prevent this process
Soaking for Short-Term Baked Goods
If we're baking Easter cakes, Egg-white cake or other baked goods that aren't intended for long-term storage, then the candied fruits can be safely soaked in:
- Sugar syrup
- A mixture of syrup and alcohol (for aroma)
Comparison of Soaking Methods
| Soaking Method | Suitable For | Advantages |
|---|---|---|
| In alcohol | Long-lasting baked goods | Prevents spoilage |
| In sugar syrup | Short-term baked goods | Adds sweetness |
| In a mixture of syrup and alcohol | Short-term baked goods | Combines sweetness and aroma |
The choice of method for soaking dried fruits and candied fruits depends on the type of baked goods and their intended storage time. The right choice will help preserve the taste and quality of your baking for the desired period.
Quick Soak Method
If you don't have time for long fruit soaking, here are a few express methods:
- 24 hours: Leave the jars at room temperature for 24 hours or at least overnight.
- 2-3 hours: Cover the candied fruits with a minimal amount of water, bring to a boil, remove from heat, add alcohol, mix thoroughly, and cover with a lid. Then leave it to cool completely at room temperature.
In my opinion, for Christmas cake and stollen, which require long maturation, it's better to soak the candied fruits using the classic method. However, for Easter cakes, such an express method might come in handy.
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