Recipe

Gin Fruit

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amanda's 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...
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.

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Serves about 1 quart

1 cup dried figs Ask a question about this ingredient

1 cup plump prunes Ask a question about this ingredient

1 cup dried apricots Ask a question about this ingredient

1/2 cup dried cherries Ask a question about this ingredient

1/2 cup raisins Ask a question about this ingredient

2 teaspoons raw sugar Ask a question about this ingredient

8 cloves Ask a question about this ingredient

8 long strips clementine peel Ask a question about this ingredient

1 cinnamon stick Ask a question about this ingredient

About 375 ml gin Ask a question about this ingredient

In a large bowl, combine the dried fruit.
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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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2 Comments on Gin Fruit

Hoskins Smith added over 2 years ago

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 is a co-founder of Food52.

added about 1 year ago

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.