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Prep time
10 minutes
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Makes
300g (about 2 cups)
Author Notes
There is a reason why dried fruit have traditionally been soaked overnight. This simple step is a must for best flavor. Be sure to buy the best quality dried fruit and candied citrus you can afford. Use this recipe to make my easy holiday stollen or other festive breads and desserts.
—MariaSpeck
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Ingredients
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175 grams
(1 1/2 cups) mixed dried fruit of your choice, chopped 1/4-inch (e.g. a mixture of dark and golden raisins, dried figs, apricots, and cranberries)
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50 grams
(1/3 cup) candied lemon or orange peel (or more dried fruit), chopped 1/4-inch
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75 grams
(1/4 cup plus 1 tablespoon) light or dark rum or apple juice
Directions
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Add dried fruit and candied citrus to a medium bowl, drizzle with the rum (or apple juice), and stir to combine. Cover with a plate and set aside overnight, stirring a few times in between. In the morning, all liquid should be absorbed.
Maria Speck is the author of Simply Ancient Grains and Ancient Grains for Modern Meals (both by Ten Speed Press). Her work has received multiple awards, including a Julia Child and an M.F.K. Fisher cookbook award. Raised in Germany and Greece, Maria is a veteran journalist and food writer with a lifelong passion for whole grains.
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