Make Ahead

GinĀ Fruit

January  8, 2010
4 Ratings
  • Serves about 1 quart
Author Notes

Most years, in early December, my mother starts making a jar of gin fruit for the holidays. Her recipe is mindlessly simple -- layer your favorite dried fruits with some spices, cover with booze. Then all there is to do is wait a week. I think it's ok to sneak a few tastes before then, don't you? My mother pointed out that you may need to replenish the gin after a day or two, as the fruit soaks up the alcohol. And the fruit is best consumed within a few weeks, before the fruit's sugars begin turning the booze to syrup. I'd suggest passing it alongside a cheese course, spooning it over ice cream or cake (with some of the macerating liquid!), or adding it toward the end of cooking roast pork. —Amanda Hesser

What You'll Need
  • 1 cup dried figs
  • 1 cup plump prunes
  • 1 cup dried apricots
  • 1/2 cup dried cherries
  • 1/2 cup raisins
  • 2 teaspoons raw sugar
  • 8 cloves
  • 8 long strips clementine peel
  • 1 cinnamon stick
  • About 375 ml gin
  1. In a large bowl, combine the dried fruit.
  2. To a lidded 1-quart glass jar, add 1/4 of the fruit. Add 1/4 of the sugar, cloves and clementine peel. Repeat 3 more times. Push the cinnamon stick into the center of the fruit. Pour over enough gin to just cover the fruit. Seal the jar with a lid. Let sit for a week before eating, replenishing the gin as needed.

See what other Food52ers are saying.

  • Amanda Hesser
    Amanda Hesser
  • Hoskins Smith
    Hoskins Smith
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

2 Reviews

Hoskins S. January 11, 2010
I made the version of this marinated fruit with brandy. I did this before Christmas and it has sat in my pantry since then and is now a lovely, syrupy party in a glass bowl. I know I wasn't supposed to leave it for such a long time but the opportunity to share it eluded me.
I think this would be wonderful in a cake. Do you have any suggestions? Ginger? Chocolate? I don't want to pitch it out.
It really smells and tastes so good.
Thank you.
Amanda H. August 1, 2010
Just saw this (practically in time for THIS Christmas!). I think that syrup would be terrific in a ginger cake. Might get lost in chocolate. Also just on ice cream! Thanks for your note, and sorry for the delay.