Brandied Dried Fruit

 

• 8 ounces/225 grams currants or raisins
• 8 ounces/225 grams dried cranberries
• 4 ounces/110 grams dried cherries
• 2 ounces/55 grams dried pears, finely chopped
• 2 ounces/55 grams dried apricots, thinly sliced
• 1 orange
• 1 lemon, sliced thin and seeds removed, chopped
• 2 tablespoons fresh grated ginger (from about a 2-inch piece)
• 1 teaspoon anise seeds
• 1 teaspoon freshly ground black pepper
• ½ teaspoon grated nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
•  About 1 cup/250 milliliters brandy

1. 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.
2. 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.