Dried Fruits Preserved in Rum

Dried Fruits Preserved in Rum

If you are going to bake a Christmas Stollen, it would be good to prepare these rum-preserved dried fruits beforehand. You can also try a smaller batch as the amount is easy to adjust.


Enough to fill a 1 liter airtight container
Dried Fruit of your choice
500 g
as needed


1. Sterilize the airtight container in boiling water for 1 minute. Take out and let sit upside down on a paper towel to cool and dry.
2. Chop dried fruits into the size of raisins. This time I used fruit bits.
3. If the fruits are coated with oil, pour hot water over them in a colander. Drain and blot with a paper towel.
4. Fill the container with the dried fruit up to 80%, since they will swell as they absorb rum.
5. Pour enough rum to cover the fruit.
6. After 1 to 3 days, the fruit start to protrude as they swell.
7. Pour the rum again to cover the ingredients.
8. Make sure to cover the surface completely with rum. Otherwise the spots which are sticking out may mold.
9. You don't have to refrigerate, but store in a dark place, away from direct sunlight.
10. You can serve after around 1 week. However, it tastes better if infused for a month or more.

Story Behind this Recipe

This is the first time in over 10 years since I made this for Stollen and fruit cake.