Ingredients
- 2 cups dried raisins
- 2 cups candied mixed peels
- 2 cups candied (glace) cherries
- 4 cups port wine (Red Label Wine or Fairbanks Port) You can also use cherry brandy, Manischewitz Concord Grape, or grape juice if you're teetotal (alcohol-free option).
- 1 cup Wray and Nephew White Rum or dark spiced rum.
Instructions
- In a medium-large pan, add all the dried fruits and wine.
- Gently heat the wine and fruits over medium-low heat to warm them up. Bring to a simmer. (Do Not Boil)
- Once the mixture starts to produce steam - turn off the stove.
- Stir and remove the pot from the heat source.
- Cover the pot and let the mixture sit overnight (12 hours). This will infuse and rehydrate the fruits.
How To Blend The Fruits
- Pour all the contents from the pot into a high-speed blender or food processor.
- Add the rum.
- Blend the fruits and wine mixture on high for about 30 seconds into a smooth paste (or to your desired consistency. (Reduce blending time if you prefer your fruits on the chunkier side.)
- Pour mixture into a dry clean, airtight glass container and cover.
- Store in a cool dark area (away from the sun) until ready to use.
- This recipe yields approximately 56 ounces. You can easily scale up the ingredients if you need to increase it. Most Jamaican fruit cake recipes call for 2-3 cups of fruit paste. You'll have more than enough for 2 cakes.
Keep your screen on while you cook.
I’m cookin’ with The Craven Foodie!Nutrition
Notes
u003cliu003eThe Wray and Nephew Overproof White Rum is traditionally used and preferred, however, in a pinch, you can use a dark spiced rum for flavor or try a u003ca href=u0022https://amzn.to/3lBT64Mu0022u003erum substituteu003c/au003e for an alcohol-free option.u003c/liu003eu003cliu003eIn Jamaica, we typically use the u003ca href=u0022https://drizly.sjv.io/c/3144535/648507/9425?prodsku=NY9261u0026amp;u=https%3A%2F%2Fdrizly.com%2Fwray-and-nephew-white-overproof-rum%2Fp7069%3Fs%3Dtrue%26variant%3D9261%26p%3D27.99%26drz_nhd%3DNY%26drz_lat%3D43.6330203%26drz_lng%3D-74.6273087%26drz_sids%255B%255D%3D3544u0026amp;intsrc=PUI2_4899u0022u003eWray and Nephew Red Lable Wineu003c/au003e (port wine) which is a Jamaican wine. But any port (dessert wine) will work. I started using the u003ca href=u0022https://drizly.sjv.io/c/3144535/648507/9425?prodsku=MA29029u0026amp;u=https%3A%2F%2Fdrizly.com%2Ffairbanks-port%2Fp7635%3Fs%3Dtrue%26variant%3D29029%26p%3D6.99%26drz_nhd%3DMA%26drz_lat%3D42.3436919%26drz_lng%3D-73.1902983%26drz_sids%255B%255D%3D3403u0026amp;intsrc=PUI2_4899u0022u003eFairbanks Portu003c/au003e wine a few years ago and now it's a staple in my fruit cake and Christmas Sorrel cocktail. You can also use cherry brandy, u003ca href=u0022https://drizly.sjv.io/c/3144535/648507/9425?prodsku=MA2050u0026amp;u=https%3A%2F%2Fdrizly.com%2Fmanischewitz-concord%2Fp1554%3Fs%3Dtrue%26variant%3D2050%26p%3D8.99%26drz_nhd%3DMA%26drz_lat%3D42.3436919%26drz_lng%3D-73.1902983%26drz_sids%255B%255D%3D178u0026amp;intsrc=PUI2_4899u0022u003eManischewitz Concord Grapeu003c/au003e, or grape juice as an alcohol-free option.u003c/liu003eu003cliu003eIf you’re not using mixed peels to add the citrusy flavor you can include a 5-inch piece of dried orange peel or orange jest to the wine mixture.u003c/liu003eu003cliu003eYou can also learn how to make your own u003ca href=u0022https://www.biggerbolderbaking.com/candied-mixed-peel/u0022u003emixed peelsu003c/au003eu003ca href=u0022https://fromthelarder.co.uk/homemade-glace-cherries/u0022u003e u003c/au003eandu003ca href=u0022https://fromthelarder.co.uk/homemade-glace-cherries/u0022u003e candied cherriesu003c/au003e. u003c/liu003eu003cliu003eFor soaking purposes, u003cstrongu003eStore your boozy dry fruit mixture in an airtight glass containeru003c/strongu003e. u003cstrongu003eOnly glass jars/bowls should be used as alcohol might react with other materials.u003c/strongu003e u003c/liu003eu003cliu003eYou can add a piece of cling wrap over the opening of your storage container before you close it. It will ensure the container is airtight. u003c/liu003eu003cliu003eCover and keep the jar away from sunlight in a cool dark area until ready to use. u003c/liu003eu003cliu003eu003cstrongu003eI ALWAYS recommend reading through the recipe in full a couple of times before starting.u003c/strongu003e That way you know exactly what to expect and you can prep accordingly.u003c/liu003eu003cliu003eu003cstrongu003eGather all your ingredients before cooking. u003c/strongu003eThis way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “u003ca href=u0022https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.htmlu0022u003emise en placeu003c/au003e” to save my sanity and the recipe.u003c/liu003eu003cliu003eu003cstrongu003eFor your convenience, you can automatically generate a shopping list of all the ingredients + save the recipe (below scroll ￬).u003c/strongu003eu003c/liu003e
