Make Ahead

Gin Fruit

by:
January  8, 2010
4.5
4 Ratings
Gin Fruit
  • 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
Ingredients
  • 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
Directions
  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.
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  • 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.

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2 Reviews

Hoskins S.
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.
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.