Christmas Fruitcake Fruit Soak

Ingredients

• 100 g Raisins (dark) (Prefer dark, plump raisins; no added sugar needed)
• 150 g Pitted dates (Chop into ~1 cm pieces)
• 100 g Dried apricots (Remove pits, chop into ~1 cm pieces)
• 100 g Candied ginger (Finely chop; adds warm spice)
• 125 g Candied orange (or mixed) peels (Finely chop; provides citrus aroma)
• 100 g Tutti frutti (Traditional Indian candied fruit mix)
• 180 ml Dark rum (or whisky/brandy) (Use a good-quality dark rum for depth; can substitute whisky or brandy)

Instructions

1. Gather and measure ingredients

   Weigh each dried fruit and measure the rum. Keep everything within easy reach.

   Time: PT5M

2. Chop fruits to uniform size

   Using a sharp knife, chop dates, apricots, candied ginger, orange peels, and tutti frutti into roughly 1 cm cubes. This ensures even soaking.

   Time: PT15M

3. Combine fruits in the jar

   Transfer all chopped fruits (including whole raisins) into the airtight jar. Pack them loosely; they will expand as they absorb alcohol.

   Time: PT5M

4. Add the rum

   Pour 180 ml of dark rum over the fruit mixture, ensuring all pieces are submerged. If any fruit floats, press it down with the spoon.

   Time: PT2M

5. Seal and shake

   Close the jar tightly. Give it a gentle shake to distribute the alcohol evenly.

   Time: PT1M

6. Store for maceration

   Place the sealed jar in a cool, dark spot (room temperature) for at least 20 days. Do NOT refrigerate; condensation can dilute the flavor.

   Time: PT0M

7. Shake every two days

   Every 48 hours, open the jar, give it a quick shake, and reseal. This helps the alcohol penetrate all fruit pieces.

   Time: PT0M

Nutrition Facts

Calories

2160

Protein

4 g

Carbohydrates

460 g

Fat

6 g

Fiber

30 g