Dried fruits and candied fruits in syrup for baking

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   Absolutely any dried fruit will do. I have: raisins, dried apricots, prunes, cranberries, cherries, figs and a little homemade candied fruit. I made them myself, here is a link to the recipe if anyone is interested https://bestrecipes24.com/cooking/35454-domashnie-cukaty-iz-apelsin

2. STEP 2

   

   I rinse well in warm water, dry and chop large ones. It is better to soak dark dried fruits such as prunes or black raisins separately from the rest. Because they can give a dark color to the rest. But I have very little prunes, so this is not necessary.

3. STEP 3

   

   Dried fruits can also simply be poured with strong 40-degree alcohol and left to infuse. A week or two will be ideal. In general, store such dried fruits in the refrigerator for up to a year. Then tip them onto a sieve so that the alcohol drains and the dried fruits are ready. But I prefer the option in syrup with alcohol. To make the syrup, I combine water, sugar and alcohol and put it on the fire. I boil for a couple of minutes (the sugar should dissolve) and remove from the heat. Let it cool COMPLETELY.

4. STEP 4

   

   Instead of water, you can use black or green tea. It will also be very tasty if the tea is flavored with jasmine or bergamot. You can also use juice, but I can’t say about the expiration date. If syrup in water can be stored for about six months, then with juice, probably less. It will also be very tasty if flavored with spices: cinnamon, nutmeg, cardamom, star anise, cloves...

5. STEP 5

   

   And only when the syrup is completely gone do I pour it over the dried fruits and candied fruits.

6. STEP 6

   

   You can shake well, mix and leave for the first 12 hours at room temperature, then put in the refrigerator. After a day, the dried fruits are ready, but it’s better to let them brew for a week or two, shaking the jar periodically. In general, store in the refrigerator for up to six months.

7. STEP 7

   

   My dried fruits were infused for a week. Oh, what gorgeous, bright, juicy colors

8. STEP 8

   

   Before use, I tip it onto a sieve so that the syrup drains and the dried fruits are ready for use.

9. STEP 9

   

   What's their scent...

10. STEP 10

    

    But do not forget that these dried fruits with sugar syrup are already quite sweet in themselves, so it is better to regulate the amount of sugar in baked goods yourself.

11. STEP 11

    

    We don’t pour out the syrup, it will come in handy later. You can refill dried fruits and candied fruits, or add them to the dough for the same Christmas or Easter baking, or use them to soak biscuits, pies and muffins.

12. STEP 12

    

    And this is what happens in the end. Baking with such dried fruits turns out not only very tasty, spicy, aromatic, but also very beautiful. And what a spectacular cut on the baked goods... Mmmmmmmm... I'm already in a completely festive mood!!!