[Sca-cooks] CANDIED FRUIT

[johnna holloway]

Actually part of the difference in cost is
how much of one expensive ingredient there is
versus the cheaper stuff. Also color and size
of pieces. Having made them since high school, I've
found you can skip part of the candied fruit and just
add dried fruit. I also had better luck when I
bought the candied fruits in individual packages
and mixed my own. Also soak the fruit in brandy or
whiskey or whatever liquor you are soaking the fruitcake
in. Also try to buy the candied fruits from a dealer
that actually sells more than one or two packages a season.
You want a high turnover so you don't get a package left over
from last year. Actually getting them made this month is
a big help, so that they can be wrapped and aged. Or ones
made this fall can be served in 2002. One of my favorite
recipes is the Julia Child "Sticky Fruitcake" recipe.

Johnna Holloway

Seton1355 at aol.com wrote:
> I have run across a few recipes for fruit cakes lately.
>
>  Is there a difference to the quality of one tub of candied fruit over
> another?  The tubs of canided fruit I see at the local supermarket before
> Christmas don't look very appealing.  Can anyone reccomend a certain brand?
> Phillipa
>