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Title: Brandied Fruit Curry
Categories: Fruit Condiment
Yield: 4 Servings
| 2 | c | Diced pitted dates |
| 1 | c | Diced dried apricots |
| 1 | c | Diced putted prunes |
| 1 | c | Sliced dried pears |
| 1 | c | Seeded muscatel raisins |
| 1 | c | Bleached seedless raisins |
| 1/2 | c | Currants |
| 1/2 | c | Sliced candied melon |
| 1/4 | c | Diced candied orange |
| 1 | Rind one orange, grated | |
| 1 | Rind one lemon, grated | |
| 3 | tb | Sugar |
| 1 | pn | Cloves |
| 1 | tb | Rum |
| 1 | tb | Arrack |
| COVER FRUIT WITH | ||
| 1 | qt | Good brandy |
The books says: This elegant mixture is used as a condiment with a bland fish, veal or pork. Or, when added to a fruit sauce or bread pudding, it gives a piquant flavor. Combine in a mixing bowl:
Mix together well and fill pint-sized canning jars. Cover tightly with the proper lids. Shake jars now and then or turn upside down for a few seconds now and then so that the brandy will moisten all the fruit. This keeps for a long time.
From: Sue O'byrne Date: 03-16-96 Cooking
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