Ingredients
Method
- Soak the fruit: Place dried cranberries and raisins in a heatproof bowl. Pour hot rum (or cider) over them and let sit for 30 minutes until plump and liquid is absorbed. Drain if excess liquid remains.
- Combine dry ingredients: In a large mixing bowl, combine chopped apples, pears, candied ginger, brown sugar, cinnamon, allspice, and nutmeg. Add the lemon zest and mix well to coat the fruit evenly.
- Incorporate fats: Add the softened butter to the fruit mixture. Use your fingers or a pastry cutter to work the butter into the fruits until the mixture resembles coarse crumbs and the apples are lightly coated. This helps preserve the texture during storage.
- Add soaked fruit: Fold in the drained cranberries, raisins, and any remaining rum-soaked flavor bits from the soaking bowl. Ensure everything is evenly distributed.
- Jar and cool: Spoon the mixture into sterilized glass jars or an airtight container. Let it cool completely to room temperature before sealing. The flavors will meld and deepen over the next 24 hours.
Nutrition
Notes
The alcohol keeps the mixture moist while preventing ice crystals in the freezer. It’s rich enough to stand alone on a cheese board but shines when folded into pork sausage stuffing or stirred into oatmeal for a festive breakfast boost.