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soaking dried fruit in alcohol

1)You can soak the dry fruits over a year. 2)You can top with more alcohol as days pass by, since the fruits will absorb the alcohol. 3)You can start using this in cakes from the second day itself. It is not necessary to keep the steeping fruits in the fridge as both the fruits and the alcohol keep well. To soak this much fruit I use a cup of liquid – either alcohol or black tea. Put your dried fruit in a small bowl and cover with boiling water. Here are the best I’ve heard: Pour enough hot water over the raisins to cover them and let them sit for 10-15 minutes, then drain and use. I soaked them in dark rum and sherry with a little dark brown sugar, put them in a plastic food container, covered it with cling film and secured the lid. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. FAQ; About; Contact US In a large, glass airtight container (like a mason jar), add in all the dried fruits. Easy Fruit Cake Recipe – Non Alcoholic Christmas Fruit Cake Let infuse for a few days to several months, or until so delicious you can’t stand it anymore. Our answer For Nigella's Christmas Pudding (from Christmas and on the Nigella Website) the dried fruits are steeped (or soaked) in sherry for a week before the pudding is made. This speeds up the absorbtion of liquid by the fruits and makes them plump up more quickly. what is it called when you soak fruit in alcohol. Choosing the best-quality dried fruit you can find produces a better-flavored fruitcake, both in the short- and the longer-term. But after a day soaking, the watermelon was mushy, kind of slimy, and tasted like a weirdly-flavored vodka shot. Because of the high sugar content watch for little fruit flies. Good combinations include raisins, currants, sultanas, mixed peel, glace cherries, cranberries, prunes and dates – but use what you prefer. With drinks like watermelon margaritas and watermelon shots, it’s surprising that the summery food wasn’t the top draft pick for fruits to mix with booze. Make sure you use a clean dry glass jar and make sure the dry fruits is completely immersed in alcohol. Soak the fruit before baking, in the same spirit you plan to use for preserving the cake. The fruit will be plumper, juicier, and softer. Cover cut-up fruit in blood-orange liqueur and it'll absorb the liqueur, leaving you with extra-juicy fruit and a sweet, alcoholic kick. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy. I often buy a kilogram bag of mixed dried fruit and then add a 200g bag of glace cherries. Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Pour in the wine and the rum until the fruits are just covered. On inspection the fruit is still moist and looks, smells and tastes ok. 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