In a large, glass airtight container (like a mason jar), add in all the dried fruits. Here are the best I’ve heard: Pour enough hot water over the raisins to cover them and let them sit for 10-15 minutes, then drain and use. Top up as needed. Our answer For Nigella's Christmas Pudding (from Christmas and on the Nigella Website) the dried fruits are steeped (or soaked) in sherry for a week before the pudding is made. 2)You can top with more alcohol as days pass by, since the fruits will absorb the alcohol. On inspection the fruit is still moist and looks, smells and tastes ok. Feel free to dilute the rum or whiskey with water, since most of … Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Good combinations include raisins, currants, sultanas, mixed peel, glace cherries, cranberries, prunes and dates – but use what you prefer. Make sure you use a clean dry glass jar and make sure the dry fruits is completely immersed in alcohol. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy. This speeds up the absorbtion of liquid by the fruits and makes them plump up more quickly. Soak the fruit before baking, in the same spirit you plan to use for preserving the cake. The dried fruits are put into a saucepan with alcohol and brought to a simmer, then left to cool and steep overnight. Pour in the wine and the rum until the fruits are just covered. Because of the high sugar content watch for little fruit flies. 3)You can start using this in cakes from the second day itself. The fruit will be plumper, juicier, and softer. It is not necessary to keep the steeping fruits in the fridge as both the fruits and the alcohol keep well. I make Jamican rum fruit cakes at Christmas and have some alcohol soaked dried fruits (raisins/currants/candied peel etc) from last December. 1)You can soak the dry fruits over a year. Cover cut-up fruit in blood-orange liqueur and it'll absorb the liqueur, leaving you with extra-juicy fruit and a sweet, alcoholic kick. I soaked them in dark rum and sherry with a little dark brown sugar, put them in a plastic food container, covered it with cling film and secured the lid. With drinks like watermelon margaritas and watermelon shots, it’s surprising that the summery food wasn’t the top draft pick for fruits to mix with booze. Easy Fruit Cake Recipe – Non Alcoholic Christmas Fruit Cake Let infuse for a few days to several months, or until so delicious you can’t stand it anymore. But after a day soaking, the watermelon was mushy, kind of slimy, and tasted like a weirdly-flavored vodka shot. what is it called when you soak fruit in alcohol. 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