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   October 20 - National Brandied Fruit Day   
       
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Brandied Dried Fruit   
    Categories: Fruits, Booze, Citrus, Herbs   
         Yield: 5 servings   
       
         8 oz (225 g) currants or raisins   
         8 oz (225 g) dried cranberries   
         4 oz (110 g) dried cherries   
         2 oz (55 g) dried pears; fine   
              - chopped   
         2 oz (55 g) dried apricots; thin   
              - sliced   
         1    Orange   
         1    Lemon; sliced thin, seeded,   
              - chopped   
         2 tb Fresh grated ginger   
         1 ts Anise seeds   
         1 ts Fresh ground black pepper   
       1/2 ts Grated nutmeg   
       1/2 ts Ground cinnamon   
       1/4 ts Ground cardamom   
         1 c  (250 ml) brandy   
       
     In a large bowl, combine the currants, cranberries,   
     cherries, pears and apricots. Zest the orange and add   
     the zest to the bowl. Add the lemon, ginger, anise   
     seeds, black pepper, nutmeg, cinnamon and cardamom.   
        
     Juice the orange and add the liquid to the bowl. Add the   
     brandy and stir to combine. Transfer the mixture to a   
     jar, cover and refrigerate. (If you don’t have a jar   
     that’s large enough, keep the mixture in the bowl and   
     cover with plastic wrap.) Allow the fruit to sit in the   
     liquid for 2 to 14 days before using. The flavor of the   
     fruit, spices and brandy will improve with time. At   
     least once a day, turn the jar upside-down (or   
     thoroughly stir the mixture if it’s in a bowl) to make   
     sure all the dried fruit gets coated in the brandied   
     liquid. The mixture keeps in the refrigerator for   
     months, stored in an airtight container.   
        
     By: Yewande Komolafe   
        
     Yield: About 5 cups   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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